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Ingredients
US|METRIC
6 SERVINGS
- 1 cup roasted peanuts
- 1 lettuce (small, head you won’t need the whole thing)
- 6 boiled eggs (sliced in half or quarters)
- 18 honey gold potatoes (I usually calculate about 3 potatoes per person if they’re small, or 2 medium size potatoes per person if you use a different type.)
- 1/2 cup black olives (I used pitted kalamata olives)
- 8 oz. queso fresco (cubed or sliced)
- 2 Tbsp. olive oil (i prefer olive oil but the original recipe uses vegetable oil)
- 1 tsp. Aji amarillo paste
- 2 Tbsp. parsley
- 2 tomatoes (sliced)
- 1/2 tsp. minced garlic
- 1/2 tsp. salt (go slow on salt since roasted peanuts have some salt. Add salt as desired but check so you don’t overdo it.)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol240mg80% |
| Sodium580mg24% |
| Potassium510mg15% |
| Protein18g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A100% |
| Vitamin C30% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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