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.
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
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.