Avocado Massaged Swiss Chard Salad

Alison's Avocado Massaged Swiss Chard Salad

Alison Spath was the first to respond to our call for a few good chard recipes to greet the summer CSA season!  She even provided a beautiful picture.  Thanks, Alison!

Alison's Avocado Massaged Swiss Chard Salad

Alison's Avocado Massaged Swiss Chard Salad

Avocado Massaged Swiss Chard Salad

Greens:

1 bunch of Swiss Chard, stems removed
Other salad greens as desired (I used kale from our garden!)

Dressing:

1 avocado (mash one half for dressing, other half set aside for salad topping)
2 – 3 Tbsp olive oil
2 – 3 Tbsp balsamic vinegar
Juice from 1 lemon
salt and pepper

Salad Toppings:

2 carrots, shredded
1 tomato, deseeded and diced
1/2 cucumber, sliced and quartered
1/4 c hemp seeds
1/2 c walnuts
Reserved half of avocado, diced

Tear chard and other salad greens, rinse well and spin/paper towel dry.  In a large bowl, mix mashed avocado, oil, vinegar, lemon juice and salt and pepper.  Add salad greens and stir, completely coating greens with dressing mixture.  A wooden spoon works well to combine, so do your hands!

Add and stir in all desired salad toppings, some of my favorites are listed above (and are what are pictured).  I use hemp seeds for a source of vegetable protein, but hard boiled egg or cooked chicken could work as well.

Allow salad to “marinate” in dresing mixture for 10 – 15 minutes before serving.  The avocado and olive oil soften the greens up nicely, making it very easy and enjoyable to eat chard (and kale!) raw in a salad.

Serves 2 – 4, depending on if salad is used a meal or as a side.

Enjoy!

Alison Spath
Mama’s Weeds

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3 Responses to “Avocado Massaged Swiss Chard Salad”

  1. Estefana Lawton April 21, 2013 at 1:30 am #

    Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.*

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