Senegalese Avocado Mango Salad
Equipment
- knife
- cutting board
- citrus reamer
Ingredients
- 2 Avocado pitted, peeled, and cut into 1 - 1.5" cubes
- 2 Mango pitted, peeled, and cut into 1 - 1.5" cubes
- 1 Navel orange large, peeled (see notes)
- Lime juice of one
- 1 - 2 Serrano pepper stemmed (see notes)
- 1/2 cup Cilantro roughly chopped
- 1/4 cup Avocado or grapeseed oil
- 1 tsp Sea salt Himalayan is preferred
- 1 tsp Black pepper freshly ground if possible
- 2 tsp Shredded coconut optional
Instructions
- Supreme the orange. Don't know how? Read the post for a link and the reason why. Believe me, you can do it. It's easy.
- Separate the supremes into two equal portions.
- In a medium bowl, juice one half of the orange.
- Cut the other half of the orange into 1 - 1.5" pieces and set aside.
- Add lime juice, serrano (see notes), oil, salt, pepper, and cilantro, (reserve a little for garnish), to the bowl with the orange juice and whisk together.
- Very gently toss in the avocado, mango, and orange supremes.
- Cover the bowl with plastic wrap or a lid and refrigerate for an hour.
- Serve sprinkled with additional cilantro leaves and coconut, if using.
- Enjoy!
Notes
Serranos: Some Like It Hot or...Not
- Like my salad spicy, but you're always in control of the heat with this recipe.
- For the most heat aka "How Daphne Likes It," use two Serrano peppers and keep the seeds.
- For the least heat, use only one Serrano pepper and remove the seeds.
- If you want it anywhere in between, adjust the amount of peppers or seeds.
- Why supreme? Cutting citrus fruit into supreme completely removes the bitter pith and membrane. Plus, it's just prettier and elevates your dish.
- Don't know how? There's a link in the post.
Tried this recipe?Let us know how it was!