Rainbow Chard Salad

Kale salads have had their day in the sun haven’t they? I don’t know why, but you almost never see chard raw on a menu or in recipes on the Internet or in cookbooks.

Chard is much more mild in flavor and texture than Kale, it’s closer to spinach in texture and flavor.

Any kale salad recipe you have and like can be made substituting the kale for chard.

I thought I would update an old recipe on this site submitted by Amy, with some pictures and use chard instead of Kale.

It goes something like this;

“Amy said she doesn’t really measure anything. Just use any and all of the ingredients to taste and according to your personal preferences.”

You’ll need;

a bunch of chard
Salt
Olive oil
Lemon juice
Maple syrup (I used agave)
Red wine vinegar
Craisins
Toasted almonds/sunflower seeds/pumpkin seeds (I used granola)
bread crumbs or croutons are great

More protein/fiber additions:

Avocado
Smoked salmon
Cheese

Wash the chard and chop it in bite size pieces then toss the chard with salt, olive oil and lemon juice. Add maple syrup and red wine vinegar to taste…taste, taste, taste. Balance is key here.

Toss with craisins and nuts of your choice and top with avocado and/or smoked salmon, cheese, whatever you have in your refrigerator. I really think kale and chard salads need some sort of crunch from something like granola or breadcrumbs and some sort of fat from avocado or cheese to balance the dish.