A lovely salad always does the body good but I think it’s time to switch up the greens a bit and replace some kale recipes with swiss chard. I do love kale but it’s not the only healthy nutritious green food available. A variety of greens are a necessity especially for those who plan to go vegetarian or vegan, like myself. Well, not quite yet……soon, I hope.
So one nice alternative to kale is swiss chard. I find this wonderful vegetable to be stunning with its striking red veins extending and spreading from its stem. Besides being beautiful, Swiss chard is so delicious with its leafy and crunchy texture. The neutral flavor of swiss chard has all the charm of kale yet without the bitter after taste. These leaves have equally the same amount of powerful antioxidants, if not more.
I usually love to cook Swiss chard into curries, stews, and as side dishes. For this recipe, I chopped them up for a nutritious raw salad. These leaves were cut side ways like thin green noodles to make it more fun to eat. The body could never get enough of greens and I was long over due for some. This salad should keep you alkaline.
I love working with Swiss chard because it’s just as good cooked into stews and curries. Spices also infuse nicely with Swiss chard and as I typically prepare it, well, it’s never too overcooked. We don’t want to lose out on its nutritional value.
So here is an awesome salad that goes deliciously with just about anything. You can actually have a full meal with this preparation by adding more protein to it such as chick peas or eggs. What really tasted so good for me was the combination of all the crunchy varieties like raw thinly sliced avocado, sweet potatoes and daikon mixed in with purple cabbage, shredded coconut and nuts. Delicious with some Asian style gingery salad dressing made of ginger, lemon and honey. Enjoy this amazing meal! It should give you a nice boost for the day!
Total Time: 12 Minutes Prep Time: 12 Minutes Cooking Time: 0 Minutes Serves: 2 People
Take two large swiss chard leaves and rinse them.
Then fold each leaf in half, vertically, and begin cutting them into thin long slices so that each stem remains in the middle of the slice.
Slice the sweet potatoes.
Slice the daikon.
Slice the purple cabbage.
Slice the avocado.
Add some peanuts or walnuts.
In a small bowl, place thin slices of ginger for the dressing.
Add sesame oil.
Add rice vinegar.
Add sea salt.
Add liquid aminos or light soy sauce.
A half slice of lemon.
Some honey to sweeten.
2 swiss chard leaves sliced
1 sweet potato peeled and thinly sliced
1/2 daikon thinly sliced
1/4 of a purple cabbage sliced
1 teaspoon of white and black toasted sesame seeds
2 tablespoon of peanuts or walnuts
1 table spoon of shredded coconut for topping
1 table spoon of shredded dried seaweed
3 table spoons of rice vinegar
1 table spoon of sesame oil
1/2 teaspoon of soy sauce
1/4 teaspoon of sea salt
1/2 squeeze of lemon
1 teaspoon of honey
Enjoy! For other healthy recipes go to the all-recipes page for easy recipes. This post contains affiliate links.
- 2 swiss chard leaves sliced
- 1 sweet potato peeled and thinly sliced
- ½ daikon thinly sliced
- 2 avocados
- ¼ of a purple cabbage sliced
- 2 tablespoon of peanuts or walnuts
- 1 teaspoon of white and black toasted sesame seeds
- 1 table spoon of shredded coconut for topping
- 1 table spoon of shredded dry seaweed for topping
- 3 table spoons of rice vinegar
- 1 table spoon of sesame oil
- ½ teaspoon of soy sauce
- ¼ teaspoon of sea salt
- ½ squeeze of lemon
- 1 teaspoon of honey
- Take two large swiss chard leaves and rinse them.
- Then fold each leave in half vertically and begin cutting them into thin long slices so that each stem still remains in the middle of the slice.
- Slice the sweet potatoes.
- Slice the daikon.
- Slice the purple cabbage.
- Slice the avocado.
- Add some peanuts or walnuts.
- For toppings add shredded coconut, sesame seeds and shredded dried seaweed.
- In a small bowl, place thin slices of ginger for the dressing.
- Add sesame oil.
- Add rice vinegar.
- Add sea salt.
- Add liquid aminos or light soy sauce.
- A half slice of lemon.
- Some honey to sweeten.
- Mix well.