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

By Eric Gower
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

  1. 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.
TagsSaladSwiss ChardLeafy GreensVegetableAvocadoBlood OrangeOrangeCitrusFruitAlmondNutSideMainDinnerDairy FreeGluten FreeVeganVegetarianEasyQuickCookbooksHarper Collins
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