Summer Veggies + Avocado Lime Dip

August 6, 2015 // 3 Comments »

Ok ok, I updated my logo AGAIN. I’m one of those people that finds the perfect dress (or shoes, or Christmas tree, or basically any other item), then looks in all the other stores to make sure it is, indeed, the perfect one. So, I’m trying out new logos and fonts and I think I’m really digging this one. I never thought I would need a focus group…

but it sounds kinda perfect right now. I’d love your feedback!! Whether you’re my bff or a virtual friend, shoot me an email at [email protected] to tell me your thoughts. I promise, constructive criticism is welcome!!

So I’m thinking about cutting my hair. Short(ish). Apparently after big life events I mess with my hair. After my wedding, I dyed it dark brown because I was tired of keeping up with it and just wanted to blend in for a bit. After Caleb was born I got a long bob because I was convinced I would never have time for myself and should resign myself to a “mom cut.” Though I must say it was far from a mom cut and I kinda miss it. After Nolan was born I cut it again, a bit longer than that bob, but I immediately set out to grow it until I couldn’t stand it. And here we are. I can’t stand it.

Apparently when you tell your husband you want to cut your hair he immediately thinks buzzcut. Um, def NOT a getting buzzcut.

No worries, I will keep you updated and include pics when the time comes. You’re welcome.

So! I’ve been wanting to make a simple veggie side with seasonal produce and a special sauce. I’ve noticed that I post a lot of meal recipes and have been neglecting the starters and sides a bit. So, I wanted to give you guys some options!! This came together so seamlessly and I really love how light and fresh it is. Perfect for any summer dinner or BBQ.

Can we talk about limes for a second? I have a hard time smelling a fresh cut lime and not getting a queasy night-of-mojito-drinking-gone-wrong-feeling. When limes are in things I love it, but the fresh smell brings back bad memories. I wish it wasn’t so! Anyway, don’t smell the limes, just juice them and add them. Ok, here we go:

In a large bowl place the cut zucchini with the olive oil, garlic powder, and onion powder. Toss until they are well coated.

Place the zucchini in a grill pan over medium heat and cook for about five minutes. Flip the zucchini to cook each side.

While the zucchini are cooking, toss the tomatoes in the bowl with the leftover olive oil. When the zucchini are done cooking, toss the tomatoes into the grill pan and cook on medium-high for about 10 minutes. Give the pan a shake or use tongs to flip the tomatoes to grill the different sides.

While the tomatoes are cooking, place the avocado, cilantro, lime juice, sea salt, and pine nuts (woot woot for pine nuts) in a food processor and turn on until combined.

Serve cooked veggies with the avocado dip.

Summer Veggies with Avocado Lime Dip

Prep Time: 5
Cook Time: 15
Total Time: 20

Scale

Ingredients

Veggies

2 zucchini, cut in small wedges
12 oz. tomatoes (assorted cherry tomatoes)
3 T. olive oil
1/4 t. garlic powder
1/4 t. onion powder

Dip

2 avocados
1 lime, juiced
1/4 t. sea salt
1/4 cup pine nuts

Instructions

Cut each zucchini in half and then cut each half into eighths. Each zucchini should yield sixteen little wedges.
In a large bowl place the cut zucchini with the olive oil, garlic powder, and onion powder. Toss until they are well coated.
Place the zucchini in a grill pan over medium heat and cook for about five minutes. Flip the zucchini to cook each side.
While the zucchini are cooking, toss the tomatoes in the large bowl with the leftover olive oil mixture.
When the zucchini are done cooking, set aside and toss the tomatoes into the grill pan and cook on medium-high for about 5-10 minutes. Give the pan a shake or use tongs to flip the tomatoes to grill the different sides.
While the tomatoes are cooking, place the avocado, cilantro, lime juice, sea salt, and pine nuts in a food processor and turn on until combined.
Serve cooked veggies with the avocado dip.