Tropical Avocado Salsa Recipes

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL AVOCADO SALSA

Steps:

• Combine mango, avocado and coconut in a mixing bowl. Toss.
• Drizzle lime juice and agave nectar (or honey) over the mixture, and toss to coat.
• Add cilantro, scallions, and pepper to taste and toss.
• Chill for at least 30 minutes for flavors to marry.
• 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.

TROPICAL SALSA

Steps:

• Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient). Place them all into a mixing bowl.
• Add the remaining ingredients and gently mix to combine.
• Cover and chill until serving time.
• Place on top of grilled or barbequed fish or chicken.