Recipe Sides

Mango & Sweet Potato Crisp Salad

Mango & Sweet Potato Crisp Salad

















Sometimes, you just can’t beat a little bit of crunch in a salad. Instead of croutons use the addition of sweet potato crisps, they add an element of sweetness with a delicious crunch!

Mango & Sweet Potato Crisp Salad

To Make the Crisps
Preheat oven 160°C/325°F/Gas Mark 3

1 med sweet potato


Wash and peel/skin sweet potato. We are only using the peel/skin for the crisps (you can cook the sweet potato to make some purée.)

Place the peel/skin in a separate bowl and mix 1 T melted coconut oil and pinch Himalayan salt until all is coated. Lay out on a tray lined with baking paper and bake in oven for 10-20 minutes being careful not to cremate them!

Take out of oven and cool.

Mango Salad

1 cup diced mango (if using frozen, allow to thaw slightly before chopping)
160g mixed salad greens
1 cucumber diced
40g/1 cup spinach
1 cup rocket/arugula
1 avocado diced
Sweet potato crisps
1 cup coriander leaves


Salad Dressing:

1 T macadamia oil
1 T coconut aminos sauce or tamari (gluten free soy)
1 lemon (juice only)
1/4 tsp Himalayan salt
1 tsp pepper



Wash all your leafy greens and drain in a colander before placing in a bowl, add cucumber, avocado and coriander leaves. Mix together macadamia oil, aminos or tamari, lemon juice, salt and pepper. Pour over salad and gently toss through. Sprinkle with the crisps.

Serve generously!

Be Well


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