Senegalese Avocado and Mango Salad
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.
cups lightly packed fresh flat-leaf parsley
scallions, roughly chopped
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial