Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
A vibrant and healthy salad combining steamed red chard with creamy avocado and bright blood orange segments, topped with a sweet-tangy mango chutney dressing and toasted almonds.
Ingredients
- •3 bunches red chard
- •1 to taste salt
- •1 to taste black pepper
- •1 large avocado
- •1 large blood orange
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon brown rice vinegar
- •2 tablespoons mango chutney
- •1 handful slivered almonds
- •toasted
Cooking Instructions
- 1.
Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.
15 min
- 2.
Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.
5 min
