Recipes

Avocado–Mango Salad (Saladu Awooka àk Mango)

  • Serves

    serves 4-6

PENNY DE LOS SANTOS

The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews. This recipe first appeared in our May 2012 issue along with John O'Connor's story A Feast For All.

Ingredients

  • 12 cup finely chopped parsley
  • 14 cup peanut or canola oil
  • 14 cup fresh lime juice
  • 2 tbsp. fresh orange juice
  • 1 jalapeño, stemmed, seeded, and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ripe mangoes, peeled, pitted, and cut into 1/4″ cubes
  • 2 ripe avocados, pitted, peeled, and cut into 1″ chunks
  • 1 small navel orange, peeled and cut into segments
  • 2 tsp. unsweetened shredded coconut (optional)

Instructions

Step 1

Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour.

Step 2

To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.