A couple weeks ago, I posted a delicious kale salad recipe. I was psyched about it. I thought you guys would like it, but then I got this comment from my friend Adam Leedy:
“I’m gonna make this but with a green that is actually tasty. The world needs to stop with the Kale propaganda. That stuff isn’t good. Like, not even a little bit good.”
Um. False. I tried to explain that kale has an acquired taste, just like beer and coffee, but it was too late to save him. He will never believe in kale. SO, since Adam Leedy is so needy and intolerant of kale, this week’s recipe is a NON-kale salad – a raw swiss chard salad – for the Needy Adam Leedy.
*Note that I know Adam Leedy personally, and no friendships were harmed in the naming of this recipe*
This Swiss Chard Salad recipe is actually something that I created during my rotation at the San Antonio Food Bank, using the only ingredients we had in the garden and the pantry at the time, and it turned out pretty delicious. Swiss chard is a pretty mild base for salads, so I encourage you to try out multiple flavor profiles when trying this tasty green.
YOU BETTER LIKE THIS ONE, ADAM!
Swiss Chard Salad [Vegetarian] [Paleo]
By Aicacia Young, RDN
Photo courtesy of Gemma Petrie at ProBonoBaker.com
- 1 bunch of swiss or rainbow chard, washed and de-stemmed
- 1/4 cup sunflower seeds
- 1/4 cup dried cherries or raisins
- 3 Tbsp of crumbled goat cheese (or nutritional yeast for those avoiding dairy)
- Balsamic vinaigrette, to taste
- Wash and remove stems from swiss chard.
- Stack 4-5 leaves and roll together lengthwise.
- Cut rolled leaves into thin strips and toss into large bowl or storage container.
- Add sunflower seeds, dried cherries, and goat cheese (if desired).
- Drizzle with balsamic vinaigrette to taste.
- Add meat of your choice to this salad if you’re a carnivore
- Add a hard-boiled egg to this salad if you’re an egg-eating vegetarian (ovo-vegetarian)
- Sprinkle with nutritional yeast instead of goat cheese if you’re avoiding dairy