Rainbow Chard Salad with Mandarin and Avocado
This vibrant and flavourful Chard Salad contains a powerhouse of essential vitamins to help to boost your immunity and fight off colds. It looks amazing, and it's delicious, healthy and a perfect way to brighten up any meal!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Australian
Keyword: chard salad, Easy, rainbow chard
Difficulty: Easy
Diet: Suits all diets and eating styles
Servings: 8 as a side
Calories: 276kcal
For the salad..
- 400 grams rainbow chard (1 bunch of chard, approximately 14.11 ounces)
- 360 grams mandarins (4 mandarins, approximately 12.7 ounces)
- 400 grams avocados (2 medium, approximately 14.1 ounces)
- 1 cup coriander (cilantro) leaves
- 4 tablespoons mixed seeds1 (toasted)
- Sea salt and cracked black pepper
For the dressing...
- ¼ cup lime juice
- ¼ cup mandarin juice
- ¼ cup lemon juice
- ½ cup olive oil
For the garnish…
- 1 tablespoon toasted mixed seeds1
Wash the rainbow chard well, trim and pat dry.
Finely dice the stems and chiffonade the leaves. Peel your mandarins, remove the pith and seeds, separate them into segments then cut them in half lengthways.
Wash and dry your coriander (cilantro) roughly chop.
Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
Peel the avocados, remove the seeds, and then cut them into a large dice.
Addd all the prepped ingredients to a large bowl, pour over the dressing, season, add the seeds and toss until well combined. Taste and adjust seasonins.
Arrange the salad in a salad platter, scatter the extra seeds and top to garnish.
Serve immediately and enjoy!
- I used pepitas, sunflower seeds, linseeds, and sesame seeds.
Calories: 276kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 113mg | Potassium: 554mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3592IU | Vitamin C: 42mg | Calcium: 62mg | Iron: 2mg