Searching for a wonderful autumn-y, crunchy, yummy, interesting salad that even Mike-y will like? Do you love kale salad but enough with the kale salads already? I hear you. Gather ’round. This is so good, so deliciously seasonal, so healthy (shhh), and so not-kale-and-yet-kin, that you will relish both making and eating it. No cooking required…that is my kind of cooking. Especially so close to Thanksgiving. This would even be great at Thanksgiving.
Ace chef Stephanie Valentine sprang this on us the other night, and I was besotted at first bite. In addition to the title ingredients, there are fresh herbs, olives and oranges. Does it sound weird? Trust me. You will swoon, honestly. It’s pretty, too.
- 1 bunch chard (Rainbow, if available), washed, stemmed and cut into 1-inch ribbons
- 3 to 5 tablespoons extra virgin olive oil
- 2 medium oranges, peeled and sectioned, removing all white stuff("supremed"), juice reserved
- 1 avocado, peeled and cut into 1/4-inch cubes
- 1 apple, cut into 1/2-inch cubes
- 1/2 medium red onion, diced
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons apple cider vinegar
- 1/2 cup walnuts, lightly toasted and crushed
- 1/2 cup chopped fresh herbs such as tarragon, basil, mint, dill, and/or parsley
- Combine the chard and 3 tablespoons of olive oil in a bowl. Cover and refrigerate one hour. This softens and somewhat "cooks" the leaves.
- Add remaining ingredients except remaining olive oil and citrus juice.
- When ready to serve, season with salt and pepper, and sprinkle to taste with the vinegar, and a few tablespoons of the citrus juice, and olive oil.
- Says Steph, "I like to use my hands to massage the greens a bit and work some of the avocado and walnut into the dressing."