I followed a long queue to an incredible salad at a Bangkok street stall the other day, and thought I would share the recipe (from observation). The masterful marriage of textures (crispy, chewy, and soft) and flavors (sharply sour, very sweet, spicy, and salty) left me nearly speechless, and I ended up ordering a second one. This really requires a large mortar and pestle for best results, I think.
Pound together abt a tablespoon or so of palm sugar, some lime juice (2 Tbsp or so?), and several hot chiles. Add some large-diced fruit: in this case pineapple, rose apple, green mango (a good tart Granny Smith would work instead), and hard-fleshed sweet melon. Pound lightly. Serve topped with whole pan-roasted peanuts (should have a wee bit of char) and whole dried shrimps. (If I had time I would also fry some shallots to toss on top.)