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Senegalese Avocado and Mango Salad with Rof

Senegalese Avocado and Mango Salad with Rof

By Courtney HillApril 2, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

Don’t prep the avocados until you're ready to assemble the salad to prevent them from browning before the salad is served.

Ingredients
  • 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

  • ¼

    cup roasted peanut oil

  • 2

    14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

  • 2

    ripe avocados

  • 1

    cup grape tomatoes, chopped

Step 1

In 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.

Step 2

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.

Step 3

Lay 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.

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