Avocado and Mango Salad (Senegalese)

This Senegalese salad is refreshing, and light, and adds the perfect bite from a spicy main dish.  It is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate. 

½ cup fresh parsley, finely chopped
¼ cup peanut or Canola oil
¼ cup lime juice, fresh squeezed
2 Tbsp. orange juice, freshly squeezed
1 jalapeño stemmed, seeded, and minced
sea salt
black pepper, freshly ground
2 mangoes peeled, pitted and cut into 1" cubes
2 ripe avocados pitted, peeled and cut into 1" cubes
1 small navel orange, peeled and cut into segments
2 tsp. shredded coconut

Whisk together 4 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, and refrigerate for 1 hour.

To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.

Sprinkle with remaining parsley, and coconut if using. Serve chilled.