4 Serves
20 Mins
Using a chef's knife and cutting board, quarter the kumato tomatoes and place them into a large mixing bowl.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
420 mg / 4,700 mgSodium
732 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Quarter the cherry tomatoes and set them aside for garnishing later.
In a separate small bowl, whisk together the fish sauce, sugar, lime juice, and finely minced garlic until the sugar is completely dissolved.
Thinly slice the red onion using a knife and add it to the bowl with the kumato tomatoes.
Pour the prepared dressing over the tomato and onion mixture, tossing gently to combine.
Divide the salad into individual serving bowls, garnish with the reserved cherry tomatoes, and sprinkle with toasted unsalted peanuts.
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