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Rof—parsley, garlic, scallions and chili—brighten a simple salad.
Milk Street Bowtie Senegalese Avocado and Mango Salad

Senegalese Avocado and Mango Salad

30 minutes

Free

This spicy, yet refreshing salad—adapted from a recipe in Pierre Thiam's cookbook, “Yolele!”—combines sweet, sour and salty flavors, accented by fresh parsley. It's worth seeking out roasted peanut oil for the dressing, as it adds deep, nutty notes and a rich aroma, but regular peanut oil or extra-virgin olive oil worked, too. If you have flaky sea salt, use it instead of kosher salt for sprinkling on the mangoes and avocados; the crunch adds dimension to the dish.

2 cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 medium garlic cloves, peeled
1 habañero chili, stemmed and seeded
Kosher salt and ground black pepper
1 teaspoon grated lime zest, plus ¼ cup lime juice
1/4 cup roasted peanut oil
2 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
2 ripe avocados
1 cup grape tomatoes, chopped
Ingredients
  • 2

    cups lightly packed fresh flat-leaf parsley

  • 4

    scallions, roughly chopped

  • 2

    medium garlic cloves, peeled

  • 1

    habañero chili, stemmed and seeded

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ¼

    cup roasted peanut oil

  • 2

    14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

  • 2

    ripe avocados

  • 1

    cup grape tomatoes, chopped

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Senegalese Avocado and Mango Salad

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t prep the avocados until you're ready to assemble the salad to prevent them from browning before the salad is served.

Ingredients
  • 2

    cups lightly packed fresh flat-leaf parsley

  • 4

    scallions, roughly chopped

  • 2

    medium garlic cloves, peeled

  • 1

    habañero chili, stemmed and seeded

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ¼

    cup roasted peanut oil

  • 2

    14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

  • 2

    ripe avocados

  • 1

    cup grape tomatoes, chopped

Step 1 of 3

Combine and process

2
cups lightly packed fresh flat-leaf parsley
4
scallions, roughly chopped
2
medium garlic cloves, peeled
1
habañero chili, stemmed and seeded
1
teaspoon kosher salt
½
teaspoon ground black pepper
1
teaspoon grated lime zest
¼
cup roasted peanut oil

In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, about 1 minute, scraping the sides of the bowl as needed.


Add the lime zest and juice and peanut oil and process until smooth, about 30 seconds.

Step 2 of 3

Marinate the mangoes

2
14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

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.

Step 3 of 3

Slice the avocados, toss and serve

2
ripe avocados
Kosher salt, to serve
1
cup grape tomatoes, chopped

Lay the mango slices on a serving platter; do not wash the bowl. Halve, pit, peel and thinly slice the avocados. Arrange the avocados on top of the mangoes. Sprinkle lightly with salt and drizzle with 3 tablespoons of the remaining dressing.


In the same bowl used for the mangos, toss together the tomatoes and 1 tablespoon of the remaining dressing. Scatter the mixture over the mangoes and avocados. Serve with the remaining dressing on the side.

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AUGUST 2019
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