Avocado and Mango Salad

By bweber

Ingredients

• 2 cups lightly packed fresh flat-leaf parsley
• 4 scallions, roughly chopped
• 2 medium garlic cloves, peeled
• 1 habañero 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

Preparation

Step 1

In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon 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.

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.

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.