Red Swiss chard salad

Published on 22/03/2011 | By Monica |

- Prep Time
- 7 Minutes
- Yield
- 2
- Difficulty Level

Spring has been welcomed at home with this salad made with ecologic fruits and vegetables. The star of the salad was a gift from Laura who came from being in a garden and gave me spiked cauliflowerets, stem cabbage spikes, red swiss chard and a large goose egg I’ll try in these days. Thanks! It was so good. I did it as a personal treat and ate it with a nice cold lemonade.

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Ingredients

2 red swiss chard leaves
2 green lettuce leaves
Spikes, cauliflowerets and stem cabbage
1/2 pear
1/2 avocado
1 peruvian lemon/lime
balsamic vinegar
soy sauce
extra virgin olive oil
salt and freshly ground pepper

Instructions

Separate red chard stems and leaves.
Hand-cut leaves of lettuce and chard.
Chop with a knife the stem of the chard.
Add all to a bowl.
Add balsamic vinegar, soy sauce, salt, pepper and oil.
Move with hands to coat well.
Cut the avocado and pear in dices the same size.
Add the juice of the lemon/lime and add salt. Move carefully.
Take a mold. First add the pear and avocado, then the lettuce and chard. Finally the spiked cauliflowerets and stem cabage spikes.
Garnish with stem cabbage spikes and spiked cauliflowerets and balsamic reduction.
Serve with cold lemonade.