High quantity, high quality, and absolutely nourishing!
Packed with antioxidants, this salad is a good way to pack in your greens. Leafy greens such as swiss chard are awesome because they are so low in calorie and high in antioxidants. You can truly eat as much as you want! I also added some beet greens as well. More often than not, people toss the green and just use the beet. But the beet greens are absolutely edible!
Along with the greens, I added some raw beet. It adds a great taste, crunch and color! Along with adding taste to the salad, it’s full of betalains (a great antioxidant). Betalains may help protect against certain oxidative stressors in the body (anti-aging).
I always love carrots in my salad, great for vitamin A and C!
Avocado adds great taste and texture, along with some healthy fats to give your skin and hair a healthy glow!
Pumpkin seeds add a nice crunch as well as some nourishing zinc and a little protein.
I topped off the salad with a mixture of balsamic vinaigrette, Udo’s oil, and a little bit of apple cider vinegar. As well as some salt and pepper.
( I love Udo’s Oil because it is such a great mixture of healthy omega-3,6, and 9;s! )
* As a side note, check out the ANDI Guide –> ANDI Guide
Its a pretty straight forward guide that “rates” produce based on its nutrient density.
Super-Green Swiss Chard Salad
- 3 1-foot long swiss chard leaves
- 3 beet-green stems (with leaves)
- 1 carrot
- 1/4 cup pumpkin seeds
- 1 small beet
- 1/4 avocado
- 1 tbsp Udo’s Oil
- 1 tbsp balsamic vinaigrette reduction (balsamic vinaigrette would work too)
- 1 tsp apple cider vinegar
Chop the swiss chard leaves into bite sized pieces. Break the leaves off of the beet-green stems. Add to bowl. Chop carrot into 1/4 inch slices. Julianne the beet, or slice into small slivers. Slice avocado into 1/4 inch pieces. Add carrot, beet, and avocado into bowl. Add dressing. Cut with fork and knife until all components are well incorporated. Salt and Pepper to taste.