Tropical Avocado Salsa

1. 1

   Combine mango, avocado and coconut in a mixing bowl.

2. 2

   Toss.

3. 3

   Drizzle lime juice and agave nectar (or honey) over the mixture, and toss to coat.

4. 4

   Add cilantro, scallions, and pepper to taste and toss.

5. 5

   Chill for at least 30 minutes for flavors to marry.

6. 6

   Tip: Fresh coconut preparation.

7. 7

   Poke the three identations at the end of the coconut with a screwdriver or nail and drain out the coconut water.

8. 8

   Reserve or discard, as desired.

9. 9

   Place coconut in a 350 degree oven for 25 minutes.

10. 10

    Remove and allow to cool to room temp (shell may already have begun to crack).

11. 11

    When cooled, place on a cement surface and hit with a hammer until the shell splits open.

12. 12

    Pry the coconut meat from the shell with a screwdriver or other tool.

13. 13

    Peel the brown skin from the meat with a sharp paring knife.

14. 14

    For this recipe, dice into fine dice (about 1/8 to 1/4 inch cubes) a half cup of coconut.

15. 15

    Grate the remainder in food processor and save for other recipes.

16. 16

    Can be refrigerated for a week or frozen for 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.