Rainbow chard and avocado salad

From Cool Green Leaves & Red Hot Peppers: A Guide to Cooking With Fresh Vegetables

Cookbook

Author(s): Michael Michaud, Christine McFadden, James Merrell, James Merrell

Page 96

Cuisine: English/Scottish

Course: Salads

Reviews

1 reviews, average rating 4.0 / 5

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Kestrel

8 years ago

★ ★ ★ ★ ★ 4/5

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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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