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

Senegalese Avocado and Mango Salad with Rof

Appears in May-June 2018

30 minutes

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Senegalese Avocado and Mango Salad with Rof

This colorful salad—adapted from a recipe in Pierre Thiam’s cookbook, “Yolele!”—is a refreshing combination of sweet, sour, spicy and herbal flavors. Rof is a Senegalese mixture of parsley, scallions, chilies and garlic. It’s typically used as a stuffing or garnish but here we make it into a pesto-like dressing. It’s worth seeking out roasted peanut oil for this salad, 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.

4

Servings

Tip

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

30 minutes

Reviews
Nicola B.
September 4, 2022
Question regarding peanut oil
I don't have roasted peanut oil but I do have toasted sesame oil. Could I use that or would it be too strong? Maybe a combination of extra Virginia olive oil with a bit (tablespoon? ) of toasted sesame oil?
Craig B.

This was the first recipe I made for Milk Street. It was so good and beautiful. Roasted peanut oil has opened my world to a new flavor. I used green Thai bird's eye chilies since I couldn't find habaneros. I tasted until I got the heat right for me (4 bird's eye chilies). Thank you so much. I look forward to cooking more African food.


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