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Mango, Avocado And Sweet Pepper Salad With Chill Lime And Peanut Dressing

Submitted by West Africa Cooks on Tue, 2016-07-19 10:08

Summary

Yield
4 Servings
SourceFola Agbalaya
Prep time
20 minutes
Cooking time
Total time
20 minutes

Description

A light but satisfying salad that can be either a starter or a main course. This salad is a wonderful combination of flavours from West Africa – sweet, sharp, and spicy, as well as a mixture of textures. It should be well balanced though without one flavour dominating. Lime juice is essential, but you can use whatever variety of mango you can find in season – it needs to be ripe and sweet. I developed this salad for those warmer days when I want something interesting to eat, not roast vegetables.
It’s also a beautifully colourful dish too, with bright contrasting hues in vivid tones.

Ingredients

2  
ripe mangoes (large try and find Keitt or Kent varieties, peeled and cut into slices)
2  
avocados (peeled and sliced lengthways)
1  
red and yellow baby peppers (large handful of a mixture of)
   
red, yellow or orange sweet pepper (or if above unavailable 1 medium )
   
pepper (or if above again a mixture of colours equivalent to a medium pepper)

Instructions

How to make Mango, Avocado And Sweet Pepper Salad With Chill Lime And Peanut Dressing?

1. Prepare the dressing first – combine the oil and lime juice well add the salt, pepper and chillies, mix well. Roast the peanuts in a dry pan or in a hot oven until lightly toasted and slightly fragrant. Allow to cool slightly and chop either with a sharp knife or bash in a pestle and mortar. Stop before the pieces get too small.
2. Peel and slice the mango and avocado as above and arrange on the bed of greens, squeeze over some lime juice to stop discolouration of the avocado in particular. Slice the baby peppers into slivers, or if using big sweet peppers, cut in half before slicing thinly. Add to the mango and avocado.
3. Pour over the dressing and toss very lightly, trying not to break up the avocado too much. Sprinkle the crushed peanuts over just before serving.
4. You could add translucent slices of red onion. You could also add cooked chicken pieces and add more dressing.

Notes

You will also need a bed of greens for the salad – either raw baby spinach or soft lettuce; baby gem is best - about 2 handfuls.
For the dressing –
2-3 tablespoons of ground nut oil, or sunflower oil
the juice of 2 limes
a pinch of salt
a generous pinch of dried crushed chillies
1 tablespoon of red skin peanuts, toasted and crushed

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