|Ted's Version of the SR Inn Mango Cucmber Salad|
SR Inn Mango-Cucumber Salsa
1 Cup Small Diced and Seeded English Cucumber
1 Cup Small Diced Mango
2 TSP Chopped Cilantro
3 TBSP Lime Juice
3 TBSP Salad Oil
1 Vanilla Bean
¼ Cup Small Diced Red Pepper
Salt and Pepper to Taste
Split and scrape vanilla bean in to mixing bowl and combine with lime juice, salad oil and a pitch of salt and pepper. Toss in Mango, Cucumber, Cilantro and Red Pepper. Let mixture sit for one hour as flavors develop. Use as a topping for your favorite fish, especially tuna or halibut.
I think this is a great side as well for spicier summer food such as BBQ, since the bright flavor of the lime and mango will balance the heavier and meaty flavors of, for example ribs with the SR Inn Spicy Asian Glaze.
In any case, tomorrow I will discuss making it and how I altered the recipe. That's allowed, you know!
Photo Credits: Ted