How to make it

  • • Whisk together 6 tbsp parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
  • • Add mango and avocado and toss gently to combine;
  • • Cover with plastic wrap and refrigerate to meld flavors, about 1 hour.
  • • To serve, transfer chilled avocado salad to a serving bowl;
  • • Halve orange segments crosswise and lay over salad.
  • • Sprinkle with remaining parsley, and coconut if using.

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