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