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
2/3 cup Cucumber, diced
1/4 cup Fresh Mint, thinly sliced and lightly packed
1/4 cup Fresh Cilantro, diced and packed
For the Sauce:
4 teaspoons Fresh Lime Juice
2 teaspoons Fish Sauce, Paleo-friendly
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, slice them into small cubes and add them into a large bowl.
Add in 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.