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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews. The recipe is from an article about Senegal at /article/Travels/Senegal-Cuisine Ingredients:
•1/2 cup finely chopped parsley |
•1/4 cup peanut or canola oil |
•1/4 cup lime juice |
•2 tbsp orange juice |
•1 jalapeño, stemmed, seeded, and minced |
•salt and pepper to taste |
•2 ripe mangoes, peeled, pitted, and cut into 1/4-inch cubes |
•2 ripe avocados, pitted, peeled, and cut into 1-inch chunks |
•1 small navel orange, peeled and cut into segments |
•2 tsp unsweetened shredded coconut (optional) |
Directions:
1. • Whisk together 6 tbsp parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
2. • Add mango and avocado and toss gently to combine;
3. • Cover with plastic wrap and refrigerate to meld flavors, about 1 hour.
4. • To serve, transfer chilled avocado salad to a serving bowl;
5. • Halve orange segments crosswise and lay over salad.
6. • Sprinkle with remaining parsley, and coconut if using.
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