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

Name: Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
Yield: Serves 4
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

By Eric Gower

February 1, 2016

Image may contain Plant Food Seasoning and Vegetable

Photo by Annabelle Breakey

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.

Recipe information

Yield
Serves 4

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

Preparation

Step 1
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.
Step 2
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.

From The Breakaway Cook © 2007 by Eric Gower. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from William Morrow Cookbooks.

TagsSalad Swiss Chard Leafy Greens Vegetable Avocado Blood Orange Orange Citrus Fruit Almond Nut Side Main Dinner Dairy Free Gluten Free Vegan Vegetarian Easy Quick Cookbooks Harper Collins

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes