Senegalese Chop Salad

This delicious salad from International Cuisine goes great with just about anything and I look forward to bringing it to many barbecues over the summer, probably with some chopped cucumber added. But until then, it went great with yesterdays Ghanaian Ground Nut Stew.

2 ripe champagne mangoes
2 ripe avocados
1 orange  
1 tsp. chopped parsley
3 Tbsp. peanut oil
1 1/2 Tbsp. lemon juice
2 Tbsp. orange juice
Salt & Pepper to taste

Whisk together the oil, lemon juice, orange juice, salt, and pepper. 

Peel and chop the mangoes and avocados. Segment the orange. Place the mangoes, orange segments, and parsley in the bowl with the dressing. Toss to coat. Add the avocado and toss again gently. 

Serve immediately.


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