Avocado Strawberry Mango Salsa

Directions

1. Place all ingredients in a medium bowl and mix to combine.
2. Garnish with extra cilantro.
3. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp.

Notes:

To store this salsa: This salsa is best served the day of making it, but if you have some left over, feel free to keep it in an airtight container in the refrigerator for up to 3 days.

Credit: Ambitious Kitchen

Avocado Strawberry Mango Salsa

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/