Fiesta Salad

If you have ever hosted dinner and served Mexican food, you might have found yourself in the same predicament as I usually get in; what kind of veggie side dish do I serve?? There’s corn and there are beans, but I’m always a little perplexed what else to include.

I’m here to solve our problems! I give you – Fiesta Salad!!

FullSizeRender (8)

I came across this recipe and I’ve made it my own with a few additions…not only is it delicious, it’s gorgeous!! I’m dying waiting for my tomatoes to grow so I can do the homegrown version.

Here’s how to whip it up:

1 English cucumber with stripes of skin peeled off and then quartered.

1 pint of multicolored cherry tomatoes, halved or quartered depending on size (you want the cucumber and tomatoes about the same sizes).

1 quarter of a shallot, diced – red onion works too, the shallot is just a more delicate onion flavor.

Splash of olive oil.

Lime juice, salt and pepper to taste.

Mix it all up and voila! Instant pretty and it’s delicious too. I also like to use balsamic vinegar instead of the citrus juice. The sweet acidity makes it oh so delicious. But, it does darken it a little so don’t put it on until right before you serve it.

Buen Provecho!

Thankful

This perfectly sums up our Thanksgiving. Warm, beautiful, delicious. Family, friends and pumpkin pie.
IMG_5835

 

The rest of our weekend included:

Brunch with the lovely Karen and Patrick

Melissa (Missa) and Jullien’s wedding

Post reception, reception

Wedding brunch

Lunch with all my cousins, second cousins, aunts and uncles

Invoicing (bleh)

Full house Christmas decorating

Addressing and stamping 80 Christmas cards

It was a fantastic weekend. And completely exhausting. Yeah holiday season!