Ingredients
- 1 medium sweet potato peeled and sliced 1/4-inch thick, 250g
- 1 tablespoon coconut oil melted
- 1 cup mango
- 1 large avocado cubed
- 2/3 cup cucumber diced
- 1/4 cup fresh mint thinly sliced and lightly packed
- 1/4 cup fresh cilantro diced and packed
- Sea salt
For the Sauce:
- 4 teaspoons fresh lime juice
- 2 teaspoons fish sauce paleo-friendly if needed
Instructions
- Preheat your grill to high heat. Toss the sweet potato slices in the coconut oil and grill for 3-4 minutes per side, or until nice grill marks form. Once cool enough to handle, cut them into small cubes and add them to a large bowl.
- Add the mango, avocado, cucumber, mint, and cilantro and stir until combined.
- Mix the lime juice and fish sauce in a small bowl and pour over the salad. Toss to combine, and season to taste with salt.