Last night I had guests. A bunch of fun crammed into a couple of hours.
A wonderful platter of smoked salmon, roasted beets (tossed in balsamic syrup and olive oil) with baby potatoes and dill. I am happily waiting for lunch so I can eat leftovers.
Tonight we have another special guest coming for dinner and we are having tacos. In honor of that, I will be making Mango Salsa. It is a versatile side dish that can be made a day ahead, (bring to room temperature)and is guaranteed to add lots of flavor to grilled fish and chicken. I used this salsa with salmon and coconut rice a month or two back and really enjoyed it.
Salsa
2 cups mango flesh chopped into small pieces (1 1/2 mangos)
juice of two limes
1/2 cucumber diced, seeds and skin removed
1/4 cup red onion diced
1 heaping tsp. fresh mint diced
salt and pepper to taste
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