Coconut salsa

Name: Coconut salsa
Yield: 6
Ingredients: ½ medium Telegraph cucumbers, seeded and diced (Main); 1 medium Red onion, diced; ½ cup Chopped coriander, leaves and stalks; 1 Red chilli, use up to 2, seeded and chopped; ½ cup Young coconut chunks, sliced, or use coconut chips (Main); 3 Tbsp Lime juice, or use lemon juice; 2 Tbsp Olive oil

for 6 people

By

Jan Bilton

Food writer and cookbook author.

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Refreshing and moreish. Serve with grilled fish or chicken or curries.

Ingredients

½ medium	Telegraph cucumbers, seeded and diced (Main)
1 medium	Red onion, diced
½ cup	Chopped coriander, leaves and stalks
1	Red chilli, use up to 2, seeded and chopped
½ cup	Young coconut chunks, sliced, or use coconut chips (Main)
3 Tbsp	Lime juice, or use lemon juice
2 Tbsp	Olive oil

Directions

Place the cucumber in a large bowl. Rinse the onion under cold water. Drain and add to the cucumber. Add all the remaining ingredients and stir to combine.