This might just be your new favorite salad! Matthew Card, food editor of Christopher Kimball’s Milk Street, stopped by to share a recipe he says is perfect for Memorial Day gatherings. For more recipes, visit the Milk Street website.
Senegalese Avocado and Mango Salad with Rof
Start to finish: 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.
Don't prep the avocados until you're ready to assemble the salad to prevent them from browning before the salad is served.
- 2 cups lightly packed fresh flat-leaf parsley
- 4 scallions, roughly chopped
- 2 medium garlic cloves, peeled
- 1 habañero chili, stemmed and seeded
- Kosher salt and ground black pepper
- 1 teaspoon grated lime zest, plus ¼ cup lime juice
- ¼ cup roasted peanut oil
- Two 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
- 2 ripe avocados
- 1 cup grape tomatoes, chopped
In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon 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.
In a medium bowl, combine the mango slices with 3 tablespoons of the parsley dressing and gently toss. Marinate at room temperature for 30 minutes.