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

Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing recipes
9 Ingredients
  • 3 bunches red chard, stems and spines discarded
  • 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
Nutrition
316
16% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

31% 20

Saturated

13% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

11% 33

Carbs (net)

- 20

Fiber

48% 12

Sugars

- 15

Sugars, added

- 6

Protein

19% 9

Cholesterol

- 0

Sodium

46% 1111

Calcium

23% 229

Magnesium

76% 320

Potassium

37% 1750

Iron

39% 7

Zinc

17% 2

Phosphorus

33% 232

Vitamin A

117% 1050

Vitamin C

148% 133

Thiamin (B1)

20% 0

Riboflavin (B2)

38% 0

Niacin (B3)

18% 3

Vitamin B6

42% 1

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

71% 11

Vitamin K

2366% 2840
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