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Rof—parsley, garlic, scallions and chili—brighten a simple salad.

Senegalese Avocado and Mango Salad

30 minutes

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.

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