Rainbow Chard Salad with Avocado and Mandarin

This Rainbow Chard Salad is not only colourful but also nutritious and tasty. The crisp rainbow chard is a nice base for the creamy avocado, sweet mandarins and the zesty mandarin lime vinaigrette while the seeds add a nice crunch.

A powerhouse of essential vitamins are in this salad to help to boost your immunity and fight off winter colds.

Rainbow Chard Salad with Avocado and Mandarin

This Rainbow Chard Salad is not only colourful but also nutritious and tasty. 

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Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Course: Salad

Cuisine: Australian

Keyword: Easy

Servings: 8 as a side

Calories: 277kcal

Equipment

• Salad Spinner

Ingredients

For the salad…

• 400 grams rainbow chard (1 bunch)
• 360 grams mandarins (4 mandarins)
• 2 avocados
• 1 cup coriander (cilantro) leaves
• 4 tbsps toasted mixed seeds¹
• Sea salt and cracked black pepper

For the mandarin & lime vinaigrette…

• ¼ cup lime juice
• ¼ cup mandarin juice
• ¼ cup lemon juice
• ½ cup olive oil

For the garnish…

• 1 mandarin
• 2 tbsps coriander leaves
• 1 tbsps toasted mixed seeds¹

Metric – Imperial

Instructions

• Wash the rainbow chard well, cut off the bottom of the stems and remove any damaged leaves. Spin the leaves of the rainbow chard in a salad spinner to remove the excess water.
• Finely dice the stems and chiffonade the leaves, place in a large mixing bowl.
• Peel the mandarins, separate into segments, remove the stringy parts, snip off the inner end of the mandarin membrane and cut in half. Place the mandarin segments in the bowl with the rainbow chard.
• Wash the coriander leaves and shake to remove the excess water then pat dry with a towel, roughly chop then place with the rainbow chard and mandarin.
• Place all the vinaigrette ingredients in a glass jar and shake until emulsified.
• Peel the avocados, remove the seeds, then chop roughly then place in the mixing bowl. Add the seeds. Pour the vinaigrette over the salad, season with salt and pepper and mix until well combined. Taste and adjust seasonings according to your taste.
• Peel the mandarin and slice into rounds. Arrange the salad in a salad platter, place the mandarin slices around the platter, scatter the seeds and coriander on top to garnish. Serve immediately.

Notes

1. I used pepitas, sunflower seeds, linseeds, sesame seeds.

Nutrition Facts

Rainbow Chard Salad with Avocado and Mandarin

Amount Per Serving

Calories 277 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g19%

Sodium 86mg4%

Potassium 565mg16%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 8g9%

Protein 4g8%

Vitamin A 2899IU58%

Vitamin C 41mg50%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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