Tropical Avocado Salsa

Ingredients

• 1 cup mango, diced
• 1 cup avocado, diced
• 1/2 cup fresh coconut, diced small (see tip for preparation)
• 1 tablespoon fresh lime juice
• 1 tablespoon agave nectar or honey
• 1/3 cup cilantro, chopped
• 1/3 cup scallion, thinly sliced
• 1 dash black pepper, freshly ground, to taste

Directions

1. 1

   Combine mango, avocado and coconut in a mixing bowl. Toss.

2. 2

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

3. 3

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

4. 4

   Chill for at least 30 minutes for flavors to marry.

5. 5

   Tip: Fresh coconut preparation. Poke the three identations at the end of the coconut with a screwdriver or nail and drain out the coconut water. Reserve or discard, as desired. Place coconut in a 350 degree oven for 25 minutes. Remove and allow to cool to room temp (shell may already have begun to crack). When cooled, place on a cement surface and hit with a hammer until the shell splits open. Pry the coconut meat from the shell with a screwdriver or other tool. Peel the brown skin from the meat with a sharp paring knife. For this recipe, dice into fine dice (about 1/8 to 1/4 inch cubes) a half cup of coconut. Grate the remainder in food processor and save for other recipes. Can be refrigerated for a week or frozen for 6 months.