My First Weeks adventure at our local C.S.A at Mulberry Creek Herb Farm... involved a bag of Things Green.
Specifically,in my tote was a bunch of Rainbow Swiss Chard, Dinosaur Kale, Asparagus, a few fresh Bay Leaves, Garlic and a Good Luck Plant (Oxalis).
Now, what to do, what to do with all that green….
Iceberg lettuce was a staple in most salads when I was growing up. We had other green salads from time to time including Spinach, Endive, Dandelion and Mint Salads, so I luckily had a chance to develop a few more sophisticated green taste buds.
So, determined to eat what I paid for, I turned to the internet for recipes.
I decided on a salad recipe that incorporated the Swiss Chard and some of the Kale.
Here is this weeks success story recipe
Avocado Massaged Swiss Chard Salad,
compliments of Alison Spath.
1 bunch of Swiss Chard, stems removed
Other salad greens as desired (This is where I used the Kale)
1 avocado (mash one half for dressing, other half set aside for salad topping)
2 – 3 Tbsp olive oil
2 – 3 Tbsp balsamic vinegar
Juice from 1 lemon
salt and pepper
2 carrots, shredded
1 tomato, deseeded and diced
1/2 cucumber, sliced and quartered
1/4 c hemp seeds (Did not use)
1/2 c walnuts (Did not use)
Reserved half of avocado, diced
Tear chard and other salad greens, rinse well and spin/paper towel dry. In a large bowl, mix mashed avocado, oil, vinegar, lemon juice and salt and pepper. Add salad greens and stir, completely coating greens with dressing mixture. A wooden spoon works well to combine, so do your hands!
Add and stir in all desired salad toppings, some of my favorites are listed above (and are what are pictured). I use hemp seeds for a source of vegetable protein, but hard boiled egg or cooked chicken could work as well.
Allow salad to “marinate” in dressing mixture for 10 – 15 minutes before serving. The avocado and olive oil soften the greens up nicely, making it very easy and enjoyable to eat chard (and kale!) raw in a salad.
Serves 2 – 4, depending on if salad is used a meal or as a side.