Taking myself out on dates is tricky. When I think about a self date, I think about loads of junk food and this sweet location called the couch.
While this is appealing, I decided to take myself “in” on a healthy date. There is something really gratifying about making yourself a healthy meal…especially when you’re cooking with a big glass of wine.
Well, I hit the jackpot ladies and gents. I made the salad of all salads. Sometimes, it’s the simplest of ingredients that make a masterpiece. Basil, garlic and olive oil. There’s your dressing. Easy, right? Check it out.
Basil and Garlic Summer Squash Salad (Serves 2)
1 zucchini, 1 yellow squash, cut into half moons
1/2 red onion, diced
1 romaine head, sliced into strips
1-2 tomatoes, diced
1 small ball of fresh mozzarella, diced
7 large leaves of fresh basil, rolled up and sliced into thin strips
1 clove garlic, minced
1 can chickpeas, thoroughly rinsed
2 Tbs olive oil
Salt and pepper
Add oil to a medium sized pan and warm on medium heat. Add garlic and let simmer until you get a kitchen-full aroma of garlic and the garlic is beginning to golden. Add the squash and saute on medium to med-high until the squash is lightly golden.
Flip the squash often in the pan like a master chef. Be sure that you have enough oil in the pan as this will become the salad dressing. Add a dollop more if necessary. Add the basil to the pan and flip a few times to coat the squash.
While waiting for the squash to cook, chop up all of the other ingredients and add to a large bowl. Once you’ve finished the squash, remove from heat and let cool for 5 minutes. Add to the salad bowl and gently mix to incorporate the basil-garlic oil.
Of course the night is not complete without some Hershey’s Nuggets. A girl has got to live a little