Thai Mango Avocado Salad with Grilled Sweet Potatoes Recipe

Introduction

This Thai Mango Avocado Salad with Grilled Sweet Potatoes offers a refreshing mix of smoky, sweet, and tangy flavors perfect for a light lunch or side dish. The combination of creamy avocado, juicy mango, and charred sweet potatoes creates a vibrant salad that’s full of texture and color.

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
• 4 teaspoons fresh lime juice
• 2 teaspoons fish sauce (paleo-friendly if needed)

Instructions

1. Step 1: Preheat your grill to high heat. Toss the sweet potato slices in the melted coconut oil to coat evenly.
2. Step 2: Grill the sweet potato slices for 3-4 minutes per side, or until grill marks appear and the slices are tender. Allow them to cool slightly, then cut into small cubes and place in a large bowl.
3. Step 3: Add the mango, cubed avocado, diced cucumber, sliced mint, and chopped cilantro to the bowl with the sweet potatoes. Stir gently to combine all ingredients.
4. Step 4: In a small bowl, whisk together the fresh lime juice and fish sauce. Pour this dressing over the salad and toss to coat everything evenly.
5. Step 5: Season the salad with sea salt to taste. Serve immediately for the best freshness and flavor.

Tips & Variations

• For extra crunch, add chopped roasted peanuts or cashews just before serving.
• Replace fish sauce with tamari or coconut aminos for a vegetarian version.
• If you don’t have a grill, roast the sweet potato slices in the oven at 425°F (220°C) for about 20 minutes, flipping halfway.
• Use lime zest in the dressing for an additional burst of citrus aroma.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, so it’s best enjoyed fresh. If needed, gently toss the salad again before serving. Avoid storing the salad with the dressing if preparing ahead—dress just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this salad?

While fresh mango is best for texture and flavor, thawed frozen mango can be used in a pinch. Just drain any excess liquid to avoid a watery salad.

How can I make this salad vegan?

Simply substitute the fish sauce with soy sauce, tamari, or coconut aminos to keep the umami flavor without animal products.

Thai Mango Avocado Salad with Grilled Sweet Potatoes Recipe

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A vibrant and refreshing Thai Mango Avocado Salad featuring grilled sweet potatoes, fresh mango, creamy avocado, crisp cucumber, and aromatic herbs, tossed with a zesty lime and fish sauce dressing. Perfect as a light lunch or a side dish bursting with tropical flavors and a hint of smokiness from the grill.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Grilled Sweet Potatoes

• 1 medium sweet potato (peeled and sliced 1/4-inch thick, 250g)
• 1 tablespoon coconut oil (melted)

Salad

• 1 cup mango (diced)
• 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, to taste

Dressing

• 4 teaspoons fresh lime juice
• 2 teaspoons fish sauce (paleo-friendly if needed)

Instructions

1. Grill Potatoes: Preheat your grill to high heat. Toss the sweet potato slices in melted coconut oil ensuring each slice is coated evenly. Place the slices on the grill and cook for 3-4 minutes per side, or until distinct grill marks form and the potatoes are tender. Remove from the grill and let them cool enough to handle.
2. Prepare Potatoes for Salad: Once cooled, cut the grilled sweet potato slices into small cubes and transfer them into a large mixing bowl.
3. Combine Salad Ingredients: Add the diced mango, cubed avocado, diced cucumber, thinly sliced mint, and chopped cilantro to the bowl with the grilled sweet potatoes. Gently stir the ingredients together until well combined, taking care to keep the avocado intact.
4. Make Dressing: In a small bowl, whisk together fresh lime juice and fish sauce until fully blended.
5. Toss Salad with Dressing: Pour the lime and fish sauce dressing over the salad mixture. Toss gently to evenly coat all ingredients. Season with sea salt to taste, adjusting as needed.
6. Serve: Serve the salad immediately for optimal freshness and flavor. This salad pairs wonderfully as a light meal or a side dish with grilled meats or seafood.

Notes

• You can substitute fish sauce with a vegan alternative like tamari or soy sauce if needed.
• For a spicier twist, add finely chopped fresh chili to the dressing.
• If a grill is not available, sweet potatoes can be pan-seared or roasted in the oven at 425°F (220°C) until tender and slightly charred.
• Use ripe but firm mango and avocado for the best texture.
• This salad is best served fresh to maintain the vibrant texture of the fruits and herbs.

Keywords: Thai salad, Mango salad, Avocado salad, Grilled sweet potatoes, Tropical salad, Lime dressing, Fish sauce, Fresh herbs