Avocado and mango salad with spicy pickled carrots and rof dressing [Pierre Thiam] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 41) by Bryant Terry

  • scallions
  • avocados
  • carrots
  • limes
  • mangoes
  • flat-leaf parsley
  • apple cider vinegar
  • grape tomatoes
  • habanero chiles
  • white onions
  • Scotch bonnet chiles

  • EYB Comments

    Can substitute habanero chiles for Scotch bonnet chiles, and rice vinegar for apple cider vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute habanero chiles for Scotch bonnet chiles, and rice vinegar for apple cider vinegar.

  • bernalgirl on March 23, 2022

    What a wonderful juxtaposition of flavors and textures! I made this as more of a chopped salad for family dinner, and we absolutely loved it. The rof dressing made extra and I think it would make a wonderful dressing for a cabbage slaw. This salad is a new favorite.

  • rmardel on March 06, 2022

    I honestly didn't know what top expect with this one but I love avocados and mangos, so figured "why not?". It actually turned out to be a delicious salad. I felt the salad was best tossed together rather than arranged, allowing one to enjoy the ways the components maintained their own integrity while playing together quite harmoniously in each bite. There are many steps, but the carrots can actually be made in advance and the recipe states they will keep for 3 weeks in the refrigerator. Prepping the carrots ahead would be useful. The heat of the parsley, scallion, habanero dressing plays nicely with the sweetness of the mango. The carrots are also sweet/hot but delicious, with a bit of a caramelized flavor, but that may have just been due to the Asian palm sugar which was the only kind of brown sugar I had in the house. The avocado adds a nice creaminess, and actually softens the punch of the pepper (I used habanero)

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