Aip Sweet Potato Mango Salad Recipe 475

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ROASTED SWEET POTATO MANGO SALAD



Roasted Sweet Potato Mango Salad image

This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It's very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.

Provided by Jeni

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h10m

Yield 6

Number Of Ingredients 15

4 large sweet potatoes, cut into cubes
cooking spray
½ teaspoon salt
½ teaspoon ground black pepper
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon ground black pepper
2 large mangoes - peeled, seeded, and chopped
¾ cup minced onion
¾ cup chopped fresh cilantro
1 large avocado - peeled, pitted, and chopped
1 green onion, chopped
½ habanero pepper, seeded and minced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  • Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
  • Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
  • Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 91.4 g, Fat 14.2 g, Fiber 15.7 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 665.6 mg, Sugar 33.5 g

AIP SWEET POTATO & MANGO SALAD RECIPE - (4.7/5)



AIP Sweet Potato & Mango Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 15

Roasted Sweet Potatoes:
2 large organic sweet potatoes, chopped {about 2 1/2 lbs}
Sea salt
Fat of choice, melted
Salad:
2 organic mangos, peeled and chopped
1/4 cup diced organic red onion OR 1 organic shallot, diced
4 organic green onions, chopped
1 handful organic cilantro, chopped
Dressing:
1 lime, zested and juiced
1/2 tsp sea salt
1 1/2 TB EVOO or organic avocado oil
Garnish:
2 organic avocados, sliced

Steps:

  • Preheat oven to 400° and line a half sheet pan with parchment paper. Toss the sweet potato with melted fat and salt and arrange on prepared pan. Roast, flipping once, for about 30 minutes. Until the potatoes have some color and are fork tender. Meanwhile, mix the mangos, onions/shallot, green onions, and cilantro in a large salad bowl. In a small mason jar shake the lime zest, sea salt, and oil together. Once the sweet potatoes are ready, carefully toss them in along with the dressing. Serve with sliced avocado. This salad is delicious warm and even better served cold the next day.

AVOCADO AND MANGO SALAD RECIPE



Avocado and Mango Salad Recipe image

Provided by bweber

Number Of Ingredients 10

2 cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 medium garlic cloves, peeled
1 habañero chili, stemmed and seeded
Kosher salt and ground black pepper
1 teaspoon grated lime zest, plus ¼ cup lime juice
¼ cup roasted peanut oil
2 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
2 ripe avocados
1 cup grape tomatoes, chopped

Steps:

  • In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, about 1 minute, scraping the sides of the bowl as needed. Add the lime zest and juice and peanut oil and process until smooth, about 30 seconds. In a medium bowl, combine the mango slices with 3 tablespoons of the parsley dressing and gently toss. Marinate at room temperature for 30 minutes. Lay the mango slices on a serving platter; do not wash the bowl. Halve, pit, peel and thinly slice the avocados. Arrange the avocados on top of the mangoes. Sprinkle lightly with salt and drizzle with 3 tablespoons of the remaining dressing. In the same bowl used for the mangos, toss together the tomatoes and 1 tablespoon of the remaining dressing. Scatter the mixture over the mangoes and avocados. Serve with the remaining dressing on the side.

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