Rainbow chard and avocado salad

Page 96

Cuisine: English/Scottish | Course Type: Salads

(1 review)

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Recipe Review

A nice way to use chard stems if you have them left over. The stems are lightly cooked and then combined with avocado, salad leaves, olives, and parsley. The salad is dressed with a simple lemon juice and olive oil dressing. This makes a nice accompaniment to most meats and would also be a good lunchtime salad.

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