Mango Salsa with Fresh Tomatoes

We ate up most of the mango salsa before I thought to snap a picture, so this is the tail end of the batch.  It was delicious on top of fish tacos.  We pan seared tilapia after coating it in cornmeal and a little cumin and then finished the fish in a 400-degree oven.  We served the fish and salsa on corn tortillas with a hearty topping of greek yogurt sauce and chopped fresh cucumbers.  All in all - delicious!

Mango Salsa

1/2 sweet onion, diced tiny

2 cloves garlic, diced tiny

2 mangos diced, or about a cup of frozen mango thawed

1 medium tomato, diced

1/4 kohlrabi, diced (turnip works too!)

Handful of cilantro, chopped

1/2 tbsp apple cider vinegar

1/2 tbsp olive oil

Salt & Pepper

Slice of lime

Put onion and garlic in bowl with vinegar, squeeze of lime and olive oil while you dice other ingredients.  The acid in the vinegar "cooks" the garlic and mellows out the flavor a bit.  Mix remaining ingredients in and let sit covered in fridge for at least 30 minutes.  Keeps for a few days in the fridge.

Curried Yogurt Sauce

1/2 cup greek yogurt

1 tsp curry

1/2 tsp cumin

1 tbsp white wine

Stir together and serve with tacos. 

Easy Cucumber & Tomato Salad

This recipe combines a lot of things I look for in a side item.  Vegetable-laden, easy to eat with fork or fingers (necessary when feeding both toddler and adult), and keeps well so I can make it once and have it all week.  Oh yeah, and it tastes pretty good too!

Easy Cucumber and Tomato Salad
2-3 medium tomatoes, chunked
1 cucumber, chunked
1/2 small sweet onion, minced or two baby leeks, minced
1 tbsp olive oil
2 tbsp apple cider vinegar
Salt & Pepper

Combine cut-up vegetables in a bowl.  Mix olive oil, vinegar and salt & pepper and pour over vegetables.  Best after sitting for 30 minutes in the fridge.  Keeps well for a few days in the fridge!  (For fancier looking cucumbers, use a vegetable peeler to remove alternating strips of peel.)