I went on a weekend cruise to the Bahamas (Hurricane Sandy, and all!) and came back feeling not so great after eating God-knows-what! Feeling like I was in serious need of some kind of detox, I cleaned out my fridge of its veggies and made a Zucchini Ribbon Salad for dinner accompanied with a piece of grilled fish. Here is another easy weeknight dinner idea...

This serves one. 

• In the bottom of a salad bowl, I whisked together 1/2 tablespoon of red wine vinegar, 1/2 tablespoon olive oil, 1 teaspoon each of yellow mustard and Greek yogurt, about 1/2 teaspoon of agave and a pinch of salt and pepper. (I made this in larger quantities when I make cole slaw.)
  
• I used a vegetable peeler to cut a medium zucchini into ribbons, then added the ribbons to the bowl. I added chopped bell pepper, cucumber, tomato, corn kernels (thawed), and some fresh cilantro (my fave!), and tossed it together. 
  
• I grilled a piece of tilapia that I seasoned with salt and pepper, and ate it along with the salad. 
  

Simple, fresh, delish...