Rainbow swiss chard is identified by its dark green leaves and colourful stems in red, yellow, orange and white. It is within those colourful stems that betalains are found. These phytonutrients have an antioxidant and anti-inflammatory effect on the body. Swiss chard is also a great source of fibre, Vitamins A, C and K and protein.
These dark leaves are the base of a simple no fuss rainbow swiss chard salad that is tasty and nutrient rich.
Don’t throw away the stems, pickle them to turn them into tangy salad toppings or sandwich fillers (recipe here)
Rainbow Swiss Chard Salad
- 12 rainbow swiss chard leaves
- 5 fresh strawberries
- 1 avocado
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1 tsp maple syrup
- salt and pepper to taste
- Slice the swiss chard into very thin strips, slice the strawberries and dice the avo. Place into a medium bowl
- Combine lemon juice, olive oil and honey and add salt and pepper to taste
- Pour dressing over salad and top with almonds