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