BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
- 1 fresh pineapple, peeled, diced
- 1/2 cup Marcona almonds, toasted, chopped
- juice of 1 lime
- salt pepper coriander, to taste (about 1/2 teaspoon)
- 2 tablespoons EVOO
- 1 cup coconut, toasted, chopped, optional
Combine ingredients gently so as not to crush fruit. Serve immediately.
CHEF Note: Press salsa into a ring mold on individual plates. Lift off for service and it will hold its shape; and naturally taste that much better!!