Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Recipe by: Eric Gower | from The Breakaway Cook: Recipes That Break Away from the Ordinary

Cookstr

Course: Appetizer, Side Dish

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Moderate

red-chard-avocado-and-blood-orange-with-mango-chutney-dressing

Photo by: Joseph DeLeo

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.

Yield: Serves 4

INGREDIENTS

3 bunches of red chard, stems and spines discarded
Kosher or other salt
Freshly black ground 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 vinegar or other vinegar
2 tablespoons mango or other store-bought chutney
Handful of 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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt and on 1 tablespoon added almonds per serving.

Calories 243kcal (12%)

Calcium 82mg (8%)

Vitamin C 50mg (84%)

Vitamin A 174mcg RAE (6%)

Potassium 582mg

Magnesium 82mg

Protein 4g

Sugar 6g

Fiber 7g