Gingery and studded with cashews and fruit, this chilled salad is a welcome addition to any brunch, lunch, or dinner table.
Makes 4 servings
Cooking time: 20 minutes
For added texture, top with a handful of fried wonton skins.
1 tablespoon fresh ginger, finely minced
pinch of kosher salt
½ cup rice wine vinegar (preservative-free)
1 head organic romaine lettuce, torn into bite-sized pieces (cold)
1 cup organic canned garbanzo beans, rinsed thoroughly
1 cup fresh organic mango, diced
1 cup fresh organic cilantro, coarsely chopped (plus some large pieces for garnish)
¼ cup cashew halves (unsalted)
1. Make ginger into a paste by putting it into a small bowl, adding a few grains of salt, and rubbing it against the sides of the bowl with the back of a fork. Add vinegar and black pepper.
2. Next, in a large bowl, add lettuce, garbanzo beans, mango, cilantro, and vinegar mixture; stir well, cover with plastic wrap and refrigerate for 20 minutes. Top with cashews and serve.