Lunch: Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Recipe by Eric Gower This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 bunches red chard, stems and spines discarded
Kosher or other salt
Freshly ground black pepper
1 large ripe avocado, peeled, pitted, and cut into bite-­sized pieces
1 large blood orange, zested and sectioned
2 tablespoons extra-virgin olive oil
1 tablespoon brown rice or other vinegar
2 tablespoons mango or other store-­bought chutney
1 handful slivered almonds, toasted

Instructions

Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.
Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.

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