Food recipes
Tropical Avocado Salsa
Tropical Avocado Salsa Ingredients: mango nectar, canned avocados, raw, all commercial varieties shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) lime juice, raw honey spices, coriand...
Tropical Avocado Salsa
Ingredients:
mango nectar, canned
avocados, raw, all commercial varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lime juice, raw
honey
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, black
Directions:
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.
Ingredients:
mango nectar, canned
avocados, raw, all commercial varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lime juice, raw
honey
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, black
Directions:
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.