This is a fun little salad I recreated after one of our trips to Mexico. The fresh mango, coconut, and sweet potato pair well together and bring me back to outdoor oceanside dining. My favorite way to enjoy a delicious meal.
If you can find fresh coconut, substitute that for the flaked. 
Yield 2 salads
1 sweet potato, white or orange
1½ cups chopped mango 
2 Tbsp white wine vinegar
1 Tbsp honey
¼ cup olive oil 
Salt and pepper
3 cups mixed lettuce greens
4 radishes halved and thinly sliced
¼ cup cumber peeled, seeded, and chopped
¼ cup jicama, peeled and cut into small match sticks
¼ cup unsweetened coconut flakes
In a medium-size pot filled with water, heat the water on high until boiling. Peel the skin from the potato and cut it in half or thirds. Place the potato in the boiling water and cook until fork-tender. Remove the potato from the pot and let cool to room temperature. Cut the potato into bite-size cubes. 
While the potato is boiling, place the mango, white wine vinegar, honey, and olive oil in a food processor and blend until smooth. If the dressing is too thick, you can add a little water to it and blend again. If you want it sweeter, add more honey and blend. Season with salt and pepper to taste and set aside. 
Place the lettuce on the two plates. Disperse the sweet potatoes, radish slices, cucumber, jicama, and coconut flakes on the beds of lettuce. Drizzle the mango dressing over the top and serve. 
Just Salt It, and enjoy!