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Ambrosia Salad with Toasted Coconut
- 1 tablespoon coconut shavings
- 2 oranges or tangelos
- 1 ruby red grapefruit
- 2 mangoes, pitted, peeled, cut into matchstick-size strips
- 1 4-pound pineapple, peeled, cored, cut into 1/4x1/4x1" strips
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 2 medium heads of Belgian endive, cut lengthwise into thin strips
- 2 cups fresh cilantro leaves with tender stems
Directions:View on Bon Appetit
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