A chopped salad, when executed with care, can be a super-satisfying showstopper of a meal—like this one, for example, which comes tossed in a vibrant lime-curry-mustard dressing. If you ensure the main ingredients are chopped to a uniformly small dice, you'll be rewarded with mouthfuls of exquisite flavor and texture.
Chef's notes
Suggested adult serving: 4 cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Aquafaba: Aquafaba refers to the liquid in a can of chickpeas.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
3 scallions (white & green parts) sliced (≈1⁄3 cup)
FOR THE LIME CURRY DRESSING
1⁄4 cup aquafaba
3 tablespoons fresh lime juice
1 1⁄2 tablespoons green curry paste
1 1⁄2 tablespoons white wine vinegar
1 tablespoon pure maple syrup (optional)
3⁄4 teaspoon mustard powder
1⁄3 cup fresh cilantro chopped (divided)
3⁄4 lime cut into wedges
1 1⁄2 mangoes sliced
PREPARE CHICKPEAS
Drain chickpeas, setting aside aquafaba. Rinse chickpeas.
TOSS SALAD
In a large bowl, toss chickpeas, romaine, broccoli, cucumber, carrots, celery, and scallions.
WHISK LIME CURRY DRESSING
In a small bowl, whisk 1⁄4 cup aquafaba, lime juice, curry paste, white wine vinegar, maple syrup (if using), and mustard powder. Stir in half of the cilantro.
DRIZZLE, TOSS & SERVE
Drizzle lime curry dressing over salad, tossing to coat. Sprinkle with remaining cilantro and serve with lime wedges. Serve alongside sliced mango.
