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+ servings

Senegalese Avocado Mango Salad

Prep Time 30 mins
Total Time 30 mins
Course Breakfast, Salad, Side Dish, Snack
Cuisine Mexican, senegalese
Servings 3

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. 
Fancy An Orange? Supremes
  • 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.
Keyword plantbased, vegan, vegan salad
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