4 Roma tomatoes, diced

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2 Thai coconuts, soft, inner flesh removed and sliced into 1/4" - 1/2" strips

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1 Fresh Calfiornia Avocados*, peeled, pitted, diced

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1 mango, peeled, pitted and diced

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4 oz. lemon juice

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1/4 cup cilantro, chopped

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1/4 cup green onions, chopped

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2 Tbsp. chili powder

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1 tsp. sea salt

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As needed Tostadito or tortilla chips for serving

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.