Ingredients:
- ½ cup finely chopped parsley
- ¼ cup peanut or canola oil
- ¼ 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 ¼″ 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)
Directions:
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.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.
