1TSPPepperFreshly ground, add or reduce quantity to taste
1/2CupFresh squeezed lime or lemon juiceAvoid juice from concentrate. Roughly 2 lemons or 3 limes
1pinchRed chili powderif you like some heat in your salad
Variations And Additions
1cupdiced Granny smith apples/green apples
1cupany crunch vegetableFeel free to use any vegetable that is mild in taste, and is crunchy and can be eaten raw
1cupany sprout of your choice
Boil peanuts in salted water until fork tender, but not mushy. About ten minutes Alternate: Add 2 cups of water, and salt to peanuts. Pressure cook for 8 minutes.
Chop all the vegetables.
Prepare dressing: Whisk together olive oil, lime/lemon juice, salt and pepper.
Once peanuts are cooled, add to chopped vegetables.
Pour the dressing over; add more if needed.
Garnish with cilantro Refrigerate until ready to serve.
Can be made a day ahead.
If making ahead, cut up all the vegetables except onions, if using, and store them in different ziploc bags or containers.
Salad dressing should be added a couple of hours before serving to retain crispness of the vegetables.
In tortilla cups, or with tortilla chips, on toasted papads, in lettuce wraps, ...
Go wild with your imagination and pretty much add any fruit/vegetable that will hold its shape, is mild in taste and can be cut up uniformly! This is my most requested potluck/party salad, and how much ever I make, I always run out!