Dessert

Thai Mango Avocado Salad with Grilled Sweet Potatoes Recipe

Name: Thai Mango Avocado Salad with Grilled Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 medium sweet potato, peeled and sliced 1/4-inch thick (250g); 1 tablespoon coconut oil, melted; 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; 4 teaspoons fresh lime juice; 2 teaspoons fish sauce (paleo-friendly if needed)

Bylilan Sage October 6, 2026October 6, 2026

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Introduction

This Thai Mango Avocado Salad with Grilled Sweet Potatoes is a fresh and vibrant dish that combines smoky, sweet, and tangy flavors. Perfect as a light lunch or a side, it’s easy to prepare and packed with nutritious ingredients.

A bowl filled with a colorful salad made of three main layers: small yellow mango chunks, green cucumber pieces, and orange grilled sweet potato cubes mixed with herbs on top. The bowl is white and round with a slightly raised edge, placed on a white marbled surface. There are two lime wedges sitting on the left inside edge of the bowl, and a fresh mint sprig tops the salad near the center. Black chopsticks with white patterns are resting on the right edge of the bowl, pointing diagonally towards the top right corner. Around the bowl, there are fresh mint leaves scattered and halves of an avocado and lime, adding more green colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato (peeled and sliced 1/4-inch thick, 250g)
1 tablespoon coconut oil (melted)
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
4 teaspoons fresh lime juice
2 teaspoons fish sauce (paleo-friendly if needed)

Instructions

Step 1: Preheat your grill to high heat. Toss the sweet potato slices in the melted coconut oil, ensuring they are evenly coated.
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 transfer to a large bowl.
Step 3: Add the diced mango, cubed avocado, diced cucumber, sliced mint, and chopped cilantro to the bowl with the grilled sweet potatoes. Stir gently to combine all ingredients.
Step 4: In a small bowl, mix the fresh lime juice and fish sauce. Pour the dressing over the salad, toss gently to coat, and season with sea salt to taste.

Tips & Variations

Substitute lime juice for lemon juice if you prefer a less tart flavor.
For a vegan version, replace fish sauce with a splash of soy sauce or tamari.
Add chopped roasted peanuts or cashews for extra crunch and texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh to preserve the avocado’s texture and vibrant flavors. If needed, toss gently before serving and add a little extra lime juice to refresh the taste. Avoid storing too long as avocado may brown.

How to Serve

A bowl filled with a colorful fruit and vegetable salad, showing a mix of chopped yellow mango, green cucumber, grilled orange sweet potato pieces, and fresh green herbs, with two black chopsticks resting on the right side of the white bowl. A green lime wedge sits on the left inside the bowl, with more lime wedges and fresh green mint leaves scattered on the white marbled surface around it. The textures show a fresh and slightly grilled mix, with the herbs sprinkled evenly on top, creating a vibrant and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can grill the sweet potatoes ahead of time and store them in the fridge. Just make sure to add the avocado and dressing right before serving for the best texture and flavor.

What can I use instead of fish sauce?

If you want to keep it vegetarian or vegan, replace fish sauce with soy sauce, tamari, or even a splash of mushroom sauce. These alternatives provide umami without altering the salad’s balance significantly.