Spicy Chard-Slaw

Close to my house there is a lady who sells fruit and veg grown from her farm. You can tell everything is organic from the colour and smell of each piece of food. The lemons are triple the size of a lemon you would find in most supermarkets and even green grocers.

We try and go as often as possible and buy whatever is in season. This week she has chard as well as some other great vegetables. There was normal white and green chard and then there was this beautiful green and fuchsia pink one. I asked what was the difference and she explained that the taste maybe a little different, perhaps more bitter. As I bought a good bunch it meant I had to get different recipes that included chard.

This week I made a Morroccan Red Lentil soup and this lovely Chard-slaw, (instead of coleslaw).

It was very easy to make and was a winner at lunch. Very refreshing and great to go with potatoes or as a side dish at a BBQ.

INGREDIENTS:

- 1 medium bunch Swiss chard
- 1 Avocado, medium

- 1 Large or 2 small carrots (Peel and grate the carrot on the large holes of a grater)

- 1 Onion (thinly sliced)

• - 2 - 3 tbsp Lime juice (depends on how tangy you like the dressing to be)
• - 1 tbsp Mexican hot sauce

• - 1/2 tsp Salt

• - 1/4 cup Vegetable oil

• - 1/2 tsp Cumin, ground
• - 1/4 cup Pumpkin seeds, roasted

• - 1 tbsp Water

DIRECTIONS:

- Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.

- Wash, cut and remove the stems of the chard. Thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). 

- Peel and grate the carrot and add to the bowl of chard and onions; set aside.

- Scoop the flesh of the avocado into a blender. Add the lime juice, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. 

- Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and add a pinch of salt.

- Mix the dressing so ingredients are fully covered and then transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

Personal Recommendation: 

• This salad is even tastier refrigerated. It can be made ahead and refrigerated up to a day in advance. Toss again and drain off any excess liquid before serving.