4 Serves
30 Mins
Prepare the dressing by grinding roasted peanuts, palm sugar, tamarind paste, and chili peppers using a mortar and pestle until a smooth, thick sauce forms.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
164 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
134 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
28 g / 50 gSaturated Fat
15 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Peel and slice the assorted tropical fruits, such as mango, pineapple, jicama, and cucumber, into bite-sized pieces using a chef's knife.
Combine the prepared fruit in a large bowl and toss thoroughly with the dressing until evenly coated.
59
g7
g30
g
