What is one of the best parts of getting creative in the kitchen? Using fresh vegetables! Especially hidden gems from the produce section or local Farmer’s Markets, like this awesome colourful find, nutrient and fibre packed swiss chard.
As I stumbled across this mystery, I couldn't help but think of a recipe and wondered what would be to good pair with swiss chard (silverbeet)? Swiss Chard Seasonal Salad with Avocado-Lemon Vinaigrette was born! A great mixture of salty, tangy, yet smooth from the touch of an avocado. A flavourful variety that can make a simple salad or be topped on corn tortillas to make a new version of veggie tacos.
As I was about to leave the aisle, I noticed a lovely bunch of radishes as well. This salad just got a little bit more exciting. Then coriander appeared and the rest is history. If you aren't familiar with swiss chard (silverbeet), it is one of the most nutrient-packed greens out there. Research shows that the leaves contain at least 13 different types of polyphenol antioxidants which basically means its a powerhouse to be eaten. Providing you with Vitamins A, C, and K, magnesium, copper, swiss chard also helps to regulate blood sugar. Its anti-inflammatory and detoxifying properties make you want to eat it in some fashion at every meal!
For this recipe, I was thinking something light, fresh, yet filling. Once I got home and put all of the ingredients together, this amazing dish was ready in 20 minutes and only three steps. What you'll need:
Swiss Chard Salad:
6-7 stalks/leaves swiss chard (silverbeet), finely chopped
1 cup fresh spinach, chopped
5-7 radishes, thinly sliced
1/2 cup fresh coriander, finely chopped
1 cup red cabbage, chopped
Chop all vegetables, place them into a large bowl and toss together with your hands. For extra citrus flavour, you may spritz the vegetables with some of the lemon juice.
Juice from one lemon
1 tbsp. olive oil
1/2 -1 avocado
Sea salt or himalayan salt, to taste
Ground pepper, to taste
Juice the entire lemon into a bowl. Add sliced avocado and begin to mash avocado into the juice. Next, add the olive oil with salt and pepper to taste. If you need more liquid, add more olive oil.
Add the Vinaigrette to the vegetables and begin to mix together. If you want to make something a little more portable, add some extra avocado slices and place them inside corn tortillas to make fresh veggie tacos.
Cover and chill remaining salad in the refrigerator. Serving size, 2-3 people, depending upon the heaping scoops while dishing!