🥭 Dakar spicy mango salad

A vibrant salad from West Africa. Sweet mango, creamy avocado, and a bold herb-chili dressing that dances on the tongue.

Juicy, creamy, and fiery. This salad is a tropical celebration with a peppery twist.

📝 Ingredients (serves 4)

• 60 g fresh flat-leaf parsley (lightly packed)

• 40 g scallions (approx. 4, chopped)

• 6 g garlic (2 medium cloves)

• 8 g habanero chili, stemmed and seeded (adjust to taste)

• 2 g kosher salt

• 1 g ground black pepper

• 3 g lime zest (about 1 tsp)

• 60 g fresh lime juice (about ¼ cup)

• 60 g roasted peanut oil (or substitute with EVOO if needed)

• 600 g ripe mango (2 mangoes, peeled and sliced thin)

• 300 g ripe avocado (about 2 medium)

• 150 g grape tomatoes, chopped

🍳 Instructions

1. Prepare the dressing

• In a blender or food processor, combine parsley, scallions, garlic, habanero, salt, pepper, lime zest, lime juice, and peanut oil.

• Blend until smooth and vibrant green. Adjust seasoning if needed.

2. Slice fruits and vegetables

• Peel and thinly slice the mangoes.

• Cut the avocados into wedges or cubes.

• Chop the grape tomatoes.

3. Assemble the salad

• In a large bowl or serving platter, arrange mango, avocado, and tomatoes.

• Drizzle generously with the herb-chili dressing.

• Gently toss or serve layered for a beautiful presentation.

🌿 Kuisit Tip

This salad is best enjoyed fresh, but you can prep the dressing a day ahead, it gets more flavorful overnight. For a crunchier twist, sprinkle with toasted peanuts or roasted chickpeas before serving.