The Pioneer Woman Tasty Kitchen
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Thai Mango Sweet Potato Salad

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Level: Easy

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Description

Easy, paleo, vegan and Whole30 compliant, with the yummiest tangy, spicy-sweet Thai flavors!

Ingredients

  • 1  Medium Sweet Potato, Peeled And Sliced 1/4 Inch Thick (250g)
  • 1 Tablespoon Coconut Oil, Melted
  • 1 cup Mango (about 1 Mango Or 180g)
  • 1  Large Avocado, Cubed (120g)
  • ⅔ cups Cucumber, Diced
  • ¼ cups Fresh Mint, Thinly Sliced And Lightly Packed
  • ¼ cups Cilantro, Diced And Packed
  • Sea Salt
  • 4 teaspoons Fresh Lime Juice
  • 2 teaspoons Fish Sauce, Paleo-friendly

Preparation

Preheat grill to high heat. Toss 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, slice into small cubes and add into a large bowl.

Add mango, avocado, cucumber, mint and cilantro and stir until combined.

Mix lime juice and fish sauce in a small bowl and pour over the salad. Toss to combine, and season to taste with salt. Devour!

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