Coconut and Green Chili Salsa

Yield: 6 cups. Serves approximately 10-12 people

1 bulb fennel
4 Thai green chilis
2 cups unsweetened coconut flakes
2 tablespoons peeled and grated ginger
3 oranges, juiced
1/4 cup chopped cilantro
1/4 cup sesame oil [change to paleo oil, maybe avocado]
3 green onions, sliced
Salt and pepper to taste

Cut the leaves and stalks off the bulb of fennel. Quarter and core the bulb, then slice thinly and into pieces. Cut Thai green chilis in half lengthwise, remove seeds and thinly slice. Combine fennel, Thai green chilis, coconut flakes, ginger, orange juice, cilantro, sesame oil and green onions in a mixing bowl. Season with salt and pepper and toss to combine.

From: FoodShouldTasteGood.com