Mango and Avocado Salad



  • 2 small fresh hot red chilies (cayenne)
  • 1 small fresh hot green chili (serrano)
  • 2 tablespoons fresh lime juice
  • salt and freshly ground pepper
  • ½ cup walnut oil
  • 1 cup chervil leaves
  • ½ cup mayonnaise
  • 2 ripe mangoes
  • 2 ripe avocados
  • ½ cup tomato concasse
  • 12 sprigs fresh chervil


Stem the chilies, cut them lengthwise in half, scrape out all the seeds, and finely dice them.

Mix the lime juice with some salt and pepper and whisk in the nut oil. Add the chilies to half the dressing.

Chop the chervil very fine and add to the mayonnaise. Peel and slice the mangoes vertically into segments. Put them in a bowl and pour over the chili-dressing mixture. Let marinate at room temperature for 1 hour and refrigerate for 30 minutes.

When ready to serve the salads, cut the avocados in half lengthwise, remove the pits, and scoop out the flesh with a large spoon. Cut the avocados crosswise into ⅛-inch-thick slices. Fan each half on a chilled plate. Arrange the mango slices in fans on the plates and spoon over the chili marinade.

Pour 2 tablespoons of the remaining dressing over the tomato concasse and toss it together. Put the tomato on the plates. Pour the remaining dressing over the avocados; then drizzle the mayonnaise over the avocados. Garnish the plates with the chervil sprigs.