Avocado Mango Salad
1/2 cup finely chopped parsley
1/4 cup peanut or canola oil
1/4 cup fresh lime juice
2 tbsp. fresh orange juice
1 jalapeño, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
2 ripe mangoes, peeled, pitted, and cut into 1/4″ cubes
2 ripe avocados, pitted, peeled, and cut into 1″ chunks
1 small navel orange, peeled and cut into segments
2 tsp. unsweetened shredded coconut (optional)
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1. Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour.
2. To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.
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Saveur is a magazine for people who experience the world through food first. We're savoring a world of authentic cuisine and presenting our readers with accessible and delicious recipes to make at home for their next supper for two or for the more ambitious dinner party.