It’s Friday! And while the Today Show is waving it’s “We Support Abusers” flag, by dancing and singing along with Chris Brown’s live performance, you’re probably wondering A: What’s on Good Morning America, and B: What you’re doing this weekend!
I’ve seen Sam Champion (the weatherman from GMA) up close and personal without his shirt on, and I think, if we give him enough uppers, he could take Chris Brown…it’s a nice thought. I’m generally not a “fight violence with violence” type of person, but surviving a bad ex myself; sometimes, I just envision a world where the abused women get to pull out their abusers eyelashes, and tattoo “I have a small penis” on their forehead. Call me petty.
I don’t think I’ll go on some sort of boycott of “Today”, but I am not watching today. There should never be a place in this world where we celebrate abuse by singing and dancing to his music. Do you think he was singing in his head while shoving Rhianna’s face into the window? The dick who thought I was his personal stress-relief ball mostly whistled through his teeth. Every time I hear someone do that now, I instinctively shirk backward. If Chris Brown gets a “Today” feature, does the ass who hit me get a plaque? All he’ll probably get is another DUI.
Off the subject of assholes, because I want to have a good day. I am fairly certain most of you are grilling and cooking out this weekend. I have a super healthy, super delicious dish to bring. You can make it even more low calorie by subbing out some of the potatoes in the potato salad with lightly blanched carrots and broccoli. YUM.
Roasted Potato and Avocado salad with tomato, cilantro, yogurt dressing. This is addictive. Once you make potato salad with roasted instead of boiled potatoes, you’ll never go back. They’re too good.
roasted potato avocado salad with tomato, cilantro, and yogurt dressing
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: appetizer salad side vegetarian summer
Ingredients (10 servings)
- 2 lbs baby red potatoes, quarted
- 1 whole, ripe avocado, diced
- 3 scallions, chopped
- 1/4 red onion, diced
- 1 clove of garlic, mashed
- 1/3 cup chopped cilantro
- juice of half a lemon
- zest of one lemon
- tiny drizzle of ollive oil
- 1/2 cup greek yogurt (I used 0% chobani plain)
- 1/3 cup pureed tomatoes with juices
- 1 tbsp red wine vinegar
- 1 tsp honey
- salt and pepper
roast the quartered potatoes with salt and the TINIEST drizzle of olive oil in a 425F oven until cooked and crisp
in a measuring cup, whisk together tomatoes, yogurt, vinegar, salt and pepper, honey, lemon juice, and lemon zest
combine chopped onions, scallions, avocado, cilantro, and potatoes in a large bowl
toss with dressing
refrigerate and serve.