This salad is inspired by cherished times I had as a child in my grandparents’ yard in Casamance, which is filled with avocado and mango trees.
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- 1/4 cup peanut oil
- 1 jalapeño pepper, stemmed and minced
- 1 cup parsley leaves, chopped
- 2 ripe mangoes
- 2 ripe avocados
- 1/4 cup chopped tomatoes
1. Mix the lime juice with salt and pepper and whisk in the oil. Add the jalapeño and stir with a fork. Add the parsley and stir.
2. Peel and pit the mangoes, then slice them lengthwise about 1/8-inch thick. Place them in a bowl and pour half the dressing over them. Let marinate at room temperature for half an hour or in the refrigerator for 1 hour.
3. Fan the mango slices halfway around each of 4 serving plates. Just before serving, peel the avocados and cut into 1/8-inch-thick slices. Arrange them in a fan mirroring the mango arrangement and leaving a small well in the center of the plate. Reserving 2 tablespoons of the dressing, pour what remains over the avocado slices. Toss the chopped tomatoes with the remaining 2 tablespoons of dressing and place in the center of each serving plate.Back to all recipesBack to top of page
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