Senegalese Avocado and Mango Salad
Another tasty refugee from our friends at Milk Street. Don’t prep the avocados until you’re ready to assemble the salad to prevent them from browning before the salad is served. I did a little tweaking but not much.
2 cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 medium garlic cloves, peeled
1 or 2 Serrano chilis, stemmed and seeded
Kosher salt and ground black pepper
1 tsp grated lime zest ¼ cup lime juice
1/4 cup roasted peanut oil or other neutral oil
2 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
2 ripe avocados, peeled, pitted and thinly sliced
1 cup grape tomatoes, halved
- Add parsley, scallions, garlic, peppers, salt and pepper to a food processor or blender.
- Add the lime zest and juice and peanut oil; and process until smooth, about 30 seconds.
- In a medium bowl, combine the mango slices with 3 tablespoons of the parsley dressing and gently toss. Marinate at room temperature for 30 minutes.
- Lay the mango slices on a serving platter; do not wash the bowl. Arrange the avocados on top of the mangoes. Sprinkle lightly with salt and drizzle with 3 Tbs of the remaining dressing.
In the same bowl used for the mangos, toss together the tomatoes and 1Tbs of the remaining dressing. Scatter the mixture over the mangoes and avocados. Serve with the remaining dressing on the side.