Senegalese Avocado and Mango Salad with Rof

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.