Summer Squash + Avocado Salad with Tomatillo Dressing

This week has been one that has been…..distracting.  It’s had some definite highs, like meeting up with a good friend for dinner + having the free time to take part in things I want to do.  And do them all from our backyard because it’s absolutely gorgeous here this weekend.  But distracting in the sense that I’ve gone down the rabbit hole of worrying too much about people that I don’t like + don’t like me.  I let one unkind action on social media sort of takeover my mindset, and it left me distracted.  My attention was taken away from the things that make me happy, and I was not emotionally equipped to bear the weight of the family drama.  I spent way too much time worrying about it, wishing that I fit in more in our community up here, and frankly just trying to analyze why I am so hard to be around.  I let one shitty thing from someone I don’t even like overshadow all the good shit, and take my attention away from the thing + relationships going well.  It distracted me from being grateful for good friends, a great husband, a loving family, and I chose to focus on something fucking stupid.

It did cause me to think more deeply about why it’s so tempting to treat people not so nicely at times.  If I’m honest, there are acquaintances I dream of running into, them approaching me, and me just telling them to “scram.”  Like that simple unkind action would allow me to make my feelings known, and that would feel justified.  That it would make me feel good.  But ultimately I know it won’t, and it’s so dumb to just twist the knife if given the opportunity.  I mean who knows if I’d actually have the guts to tell someone to scram in real life - I’d likely chicken out hard.  Bigger picture, I’ve gotten a taste as an adult of what it feels like to feel so unlikeable, and it’s horrible.  It’s caused me to re-think these spiteful game-plans, and just re-commit to focusing on myself.  Focus on being happy + grateful for the people and life I’m surrounded by everyday.  For every moment I can cherish with my sweet family.  To just worry about taking care of those things + staying present in those things, and not worrying about the people I’m not going to connect with.  So today, on my Sunday reset day, I am saying goodbye to all that nonsense, living in the wise words of Mel Robbins, and I’m going to let them be mean + do shitty things + say shitty things, and still just keep on enjoying my life over here.

 
 

Though I feel bad I wasted anytime giving attention to adult bullies, I am grateful for a Sunday reset day where I can mindfully plot of my goals + the action plan to achieve them.  This week, if I get distracted by worrying about what someone else thinks, I’ve got the tools in my pocket.  I’m Pinteresting for 10 minutes.  I’m doing a quick tv + stretch break.  I’m taking the boys for a walk.  The key to halting the negative thoughts - have a game plan you can stick to.  Trading negative self talk for 10 minutes of Pinterest - sign me up!

And to reset my mindset, I had a totally selfish, self-absorbed weekend.  I worked out, I read my book, I watched a movie I wanted to watch.  Most important, I harvested my first garden squash of the season and made a super yummy Summer Squash + Avocado Salad with Tomatillo Dressing that is seriously amazing.  I’m honestly just sad Jordan missed out.  It’s Summer-y, refreshing, zesty, and I’m currently re-living all these tasting notes as I chow down on the leftovers.  I ate it with crispy tofu piled on top + a last minute drizzle of my favorite hot sauce.  And since it was a Saturday, a spritz on the side.  A quality girl dinner for a Saturday night in.

 
 

For the tomatillo dressing

  • 3 tomatillos, rinsed + ha;ved

  • 1 poblano pepper, seeded + halved

  • 2 garlic cloves, smashed

  • EVOO

  • Salt + pepper

  • 1/4 c. fresh cilantro

  • 1 lime, juiced

  • 1 avocado

For the salad

  • 3 yellow squash, sliced into rounds

  • EVOO

  • Salt + pepper

  • 1/4 monterey jack cheese, cut into bitesize cubes

  • everything bagel seasoning

For the dressing - Preheat the oven to 400. Line a baking tray with parchment. Add the tomatillos, poblano, + garlic to the tray. Drizzle with a tablespoon of EVOO + a pinch of salt and pepper. Roast for 20-30 minutes. The veggies should be browned + toasted.

Add the roasted veggies to a blender with the cilantro, lime juice, and 1/4 of the avocado. Blend until totally smooth, and set aside.

For the salad - Place a large skillet over medium heat. Add in 2 tablespoons of EVOO, and then the squash rounds. Sauté until the squash rounds are tender + lightly browned. This should take 15-20 minutes, gently stirring the rounds every 5 minutes or so. As they toast, slice up the remaining avocado into thin slices.

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Lesley ZehnerComment