In Monday’s post, I extolled the virtues of kale (it’s a great anti-inflammatory food as well as having other great properties). Swiss Chard is also a good one, and fall is a great time to eat both. The Swiss Chard in my garden is going crazy; no matter how much I harvest, the next day I have twice as much. I love it! So, I’ve been eating this kale and Swiss chard salad a lot. It’s a super easy and very filling salad. Raw kale just really fills you up.
My avocado dressing is really nice with a kale and Swiss chard salad, although it can be a little difficult to find fresh avocados this time of year. Sometimes I will use the Wholly Guacamole avocados…they package it as guacamole, but when you read the ingredients it’s just avocado! You can also freeze avocados, which I also do.
I really love this salad. I always feel just a little bit healthier after I eat it.
Recipe: Kale and Swiss Chard Salad
Summary: a hearty fall salad full of nutrients
- 1 cup of raw kale
- 1 cup of Swiss Chard
- 1/4 summer squash
- 2 radish
- 1/4 cup raw pumpkin seeds or chopped walnuts (optional)
- 1 TBS avocado dressing
- Wash the kale and Swiss Chard well. Cut out the stems, and chop the leaves into bite sized pieces.
- Chop the summer squash into 1 inch cubes.
- Slice the radishes.
- If you are adding the pumpkin seeds or walnuts, lightly toast them by heating a frying pan, adding the nuts, and stirring (so they don’t burn) until they start smelling fragrant. Remove from the heat and cool.
- Add ingredients in a bowl and toss to make sure the kale and Swiss chard are well coated. Add more dressing if you like (I don’t use much dressing).
Preparation time: 5 minute(s)
Number of servings (yield): 1