·1 bunch rainbow chard
·2 tablespoons olive oil
·1 tablespoon balsamic vinegar
·1 teaspoon salt
·1/4 teaspoon ground black pepper
·2-4 radishes, thinly sliced
·1 shallot, minced
·1/4 cup dried sweetened cranberries
·1/4 cup sliced almonds, toasted
·1/4 cup crumbled feta cheese
·1 bunch parsley, chiffonade
·1 avocado, sliced
Wash and dry the chard very well, then place it in a large bowl. Thinly slice, making sure to slice the ribs particularly thin. Pour the olive oil, vinegar, salt and pepper onto the chard, then massage it well for about 20 seconds or so. Add the sliced radishes, shallot, cranberries, almonds, feta, parsley and avocado. Toss lightly to combine, then enjoy!
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
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