The EASIEST Summer Dinner Ever

I feel bad calling these things “recipes” because they are so ridiculously easy but also DELICIOUS. 

Radish and Avocado Salad
Makes enough salad for 2 people (or one really hungry person)
Time commitment: 5 minutes
1 avocado
1 bunch radishes (mild ones, about 10 or 12)
olive oil
salt & pepper
a little lime juice probably wouldn’t be bad, and if you’re going to let it sit awhile before eating it would help keep the avocados green (I ate it so fast I didn’t need to worry about that.)
Wash the radishes. Cut off tops and ends then cube (if you want to save the greens for salad, or even put them in this salad, go for it. Mine were beyond edible.). I quartered them long-ways and then sliced in thirds or halves depending on the size of the radishes. Cut up avocado in similarly sized chunks. Toss in a bowl with olive oil, salt and pepper. Great by itself, on toast, or with…
Grilled Pizza Dough Flat Bread
Makes a 12″ flat bread that’s a little more than 1/2″ thick. Like, giant naan.
Time commitment: depends on how powerful your grill is (mine’s super wimpy) and how thick/thin you stretch the dough. It took me about 40 minutes.
uncooked pizza dough ball for one pizza (I use the packaged kind from Trader Joe’s)
olive oil in a mister bottle thingy 
Following the directions on the pizza dough, let sit at room temp on a lightly floured surface for about 20 minutes (longer if it’s frozen, obviously). Stretch out to whatever size/thickness you prefer; I did about 12″ diameter by 1/2″ thick. Spray one side with olive oil. Plop on grill. Spray other side with olive oil. Let it grill until it’s nice and brown and crusty then flip with a spatula (make sure you get it unstuck from the grill first, though). Spray with a little more olive oil before slicing into pieces and serving. 
Who doesn’t love fresh bread, especially when you don’t have to heat up the oven? Or make the bread?

This wasn’t going to be enough food for Mark and me so I heated up some lentils I’d cooked and frozen previously, and broiled some broccoli with olive oil, salt and pepper. T’was quite the lovely meal, and it’s always nice to use up a whole bunch of aging veggies in one sitting.

My sous chef, Sadie.

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