Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
Info
Rating
Calories
306.0
Protein
10.0
Sodium
1310.0
Fat
21.0
Description
This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.
Ingredients
3 bunches red chard, stems and spines discarded
Kosher or other salt
Freshly ground black pepper
1 large ripe avocado, peeled, pitted, and cut into bite-sized pieces
1 large blood orange, zested and sectioned
2 tablespoons extra-virgin olive oil
1 tablespoon brown rice or other vinegar
2 tablespoons mango or other store-bought chutney
1 handful slivered almonds, toasted
Directions
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.
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.
