Chopped Chard Salad with Grapefruit Vinaigrette


Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan 2014

Fiber-rich chard gives a leafy crunch, while avocados provide a smooth texture plus being full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness to this simple fresh salad.


2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs slivered almonds, toasted

Grapefruit vinaigrette:

1 shallot, minced
5 Tbs Grapefruit White Balsamic Vinegar
2 Tbs Ultra Premium Extra Virgin Olive Oil (try the Sevillano)
Salt and freshly ground pepper, to taste

In a bowl, toss together the chard, carrots, avocados, apple and almonds. To make the vinaigrette, in a small bowl, combine the shallot and grapefruit balsamic. Whisk in the olive oil and season with salt and pepper.
Add the vinaigrette to the salad and toss to combine. Season with salt and pepper and serve immediately.

Serves 4 to 6.

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