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Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Name: Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
Ingredients: 3 bunches red chard, stems and spines discarded; Kosher or other salt; Freshly ground black pepper; 1 large ripe avocado, peeled, pitted, and cut into bite-sized pieces; 1 large blood orange, zested and sectioned; 2 tablespoons extra-virgin olive oil; 1 tablespoon brown rice or other vinegar; 2 tablespoons mango or other store-bought chutney; 1 handful slivered almonds, toasted

A small grocery run gets this on the table.

Ingredients

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directions

1.
Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.
2.
Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.

Recipes sourced from Epicurious.com.

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