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 notes

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