I have to say, I am not a big fan of Swiss chard, and normally don’t cook with it. But when I came across this recipe by Emily Monaco on Organic Authority, it looked so good, I decided to try it. I am very glad I did because it is absolutely delicious. This salad is a perfect side dish to any meal — Or you can always serve it with a protein like a grilled chicken breast or a filet of fish on top to make it a complete meal.
A note for you guys when you make this — Make sure that your Swiss Chard, radishes and shallots are all very finely chopped.
Hope you enjoy this salad as much as I did!
Raw Swiss Chard Salad Recipe with Cranberries, Almonds and Feta
1 bunch rainbow chard
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. salt
Freshly ground black pepper
12 breakfast radishes, thinly sliced
1 shallot, minced
1/4 cup dried sweetened cranberries
1/4 cup almonds, toasted
1/4 cup crumbled feta cheese
1 bunch parsley, chiffonade
Wash the chard very well and spin dry. Thinly slice, taking special care to slice the ribs particularly thinly.
Add the olive oil, vinegar, salt and pepper to the chard. Massage it well for about 15 seconds or so.
Add the radishes, shallot, cranberries, almonds, feta, parsley and avocado. Toss lightly to combine.
Original recipe from Organic Authority.