Info
- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 9 Times
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Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
Cookbook
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.
© 2007 Eric Gower
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt and on 1 tablespoon added almonds per serving.
243 kcal
8 % daily value
84 % daily value
6 % daily value
582 mg
82 mg
4 g
6 g
7 g
21 g
0 mg
413 mg
2 g
18 g
11 % daily value
