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

1. 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.
2. 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.