Awesome! I made this salad to go with a marinated/BBQ shrimp dinner and it was excellent. In the past I’ve been one to shy away from fruits in a vegetable salad, but I’m over that. This was so good that I can’t wait to make it again.
1.5 bunches swiss chard, stalks removed, leaves sliced
1 lemon, juiced
3 T. canola oil (or other mild oil)
2 t. honey
1 t. white wine vinegar
1 mango, diced
2 T. toasted almonds
2 T shredded coconut
Salt and pepper to taste
Yield: 2 entree servings, or 4 sides
Prep time: 20 minutes
Cook time: 0 minutes!
- In a large bowl, add the chard, half the lemon juice, 1 tablespoon of the oil, and a bit of salt.
- Massage for 2-3 minutes, until the greens get soft and wilt some. Set aside while you make the dressing.
- In another bowl, add the remaining oil, the other half of the lemon juice, honey and vinegar. Whisk it up until well combined, and then add salt and pepper to taste.
- Pour the dressing and the mango over the chard and toss well. Top with almonds and coconut and enjoy!
*** To toast almonds, bake on cookie sheet at 350 degrees for five to ten minutes until golden.
**** This recipe was adapted from Your Full Plate