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Rof—parsley, garlic, scallions and chili—brighten a simple salad.
Senegalese Avocado and Mango Salad with Rof
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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
2 cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 medium garlic cloves, peeled
1 habanero 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
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4
scallions, roughly chopped
-
2
medium garlic cloves, peeled
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1
habanero chili, stemmed and seeded
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Kosher salt and ground black pepper
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1
teaspoon grated lime zest, plus ¼ cup lime juice
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¼
cup roasted peanut oil
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2
14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
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2
ripe avocados
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1
cup grape tomatoes, chopped
Directions
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01In a food processor, combine the parsley, scallions, garlic, habañero, and ½ teaspoon each salt and 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.
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02In a medium bowl, combine the mango slices with 3 tablespoons of the parsley dressing and gently toss. Marinate at room temperature for 30 minutes.
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03Lay 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.
Tip: Don’t prep the avocados until you're ready to assemble the salad to prevent them from browning before the salad is served.
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Your First Issue
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.