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.
- 1⁄2 cup finely chopped parsley
- 1⁄4 cup peanut or canola oil
- 1⁄4 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)
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.
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.