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.