Avocado–Mango Salad (Saladu Awooka àk Mango)

Name: Saladu Awooka àk Mango (Avocado–Mango Salad)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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)

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

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)

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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.