Senegalese Mango Salad

Enjoy this refreshing, colorful salad during the hot summer days. A new recipe adapted for TSC’s curriculum, it’s bursting with fresh lemon, herbs, and mango, and is perfect on its own or as a side dish. The recipe features fonio, an ancient grain widely used in West African cuisine that’s gluten-free and high in fiber, protein, and iron. Can’t find fonio? Feel free to use quinoa or couscous instead.

Let us know if you try to make these at home + tag us @sylviacenter.

Prep Time: 30 minutes | Serves: 4-6

Notes: dairy-free, gluten-free

Ingredients

3 lemons, juiced

1 tsp kosher salt

½ tsp ground black pepper

½ C olive oil

2 C fonio (or quinoa)

1 bunch parsley, leaves picked and finely chopped

1 bunch mint, leaves picked and finely chopped

2–3 ripe mango, peeled, pitted and diced

½ red onion, finely chopped

1 C cherry tomatoes, halved

1 small cucumber, diced

2 avocado, peeled, stoned and diced (prep at the last minute to prevent browning)

Method

1. Start by cooking the fonio or quinoa. Cook according to package instructions, taking care not to overcook (it’s easy to overcook small grains, so taste for doneness regularly). Drain and allow the grains to cool.
2. While the grains are cooking and cooling, combine the lemon juice with salt and pepper in a small bowl. Slowly stream in the oil while whisking continuously until emulsified (the dressing will look a little creamy). Set aside while you prepare the herbs, mango, onion, tomatoes and cucumber.
3. In a large mixing bowl, add the cooled fonio, parsley, mint, mango, onion, cherry tomatoes and cucumber. Using a wooden spoon, gently mix until everything is evenly distributed. Add the avocado at the last moment, then drizzle with the vinaigrette and gently fold together (you will likely have leftover vinaigrette, which can be stored in the refrigerator).
4. Serve alongside grilled protein, or with steamed rice for a light meal.

Adapted from Pierre Thiam and Jennifer Sit’s Senegal: Modern Senegalese Recipes from the Source to the Bowl. 

Substitutions: