by Rose-Marie Jarry
Slice the mango in long pieces, put into a bowl. Slice the cucumber and tomatoes as well and mix into the mango with the mint leaves and whole grapes.
Warm up a pot and add the coconut palm sugar with the water. Keep the heat a medium and let it boil until it forms a brown caramel, should take about 1 minute. Drop the walnuts in it and a pinch of sea salt. Mix well so the caramel if all over the nuts.
Sprinkle your salad with those delicious sweet and salty nuts.
336 calories per serving