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.
How to make Mango, Avocado And Sweet Pepper Salad With Chill Lime And Peanut Dressing?
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.
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.
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.
You could add translucent slices of red onion. You could also add cooked chicken pieces and add more dressing
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 and a pinch of salt and a generous pinch of dried crushed chillies. 1 tablespoon of red skin peanuts, toasted and crushed.