Chard Salad with Lemon Garlic Dressing

Chard Salad with Lemon Garlic Dressing

A bonus recipe not included in Easy Gluten-Free Entertaining by Christine Seelye-King and Aimee DuFresne.

Gluten-free, Grain-free, Vegetarian

Leafy greens are nutritional powerhouses. While kale has become very popular recently, there are less well-known leafy greens that are just as delicious and perhaps even more nutritious. One example of this is chard (also known as Swiss chard). Chard is considered one of the most nutritious vegetables in the world. It is packed with phytonutrients and antioxidants and is high in calcium, magnesium, dietary fiber and protein.

Chard has a mild taste, which makes it an easy and delicious addition to your diet. While the leaves are always green, the color of the stems vary from deep reds to vibrant yellows and bright whites.

This simple and delicious salad is the perfect starter or side dish to main meal. The dressing takes only minutes to make. I like to arrange the salad so it looks like a beautiful nest with the eggs nestled in the center. A perfect spring dish.


  • 1 large bunch of Swiss chard, stems removed
  • 4-6 hard-boiled eggs
  • ¼ cup lemon juice
  • ¾ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 2 teaspoon honey

Preparation and Instructions

  1. De-stem the chard by placing the leaf front side down. Cut alongside the stem with your knife to remove the leaf from stem.
  2. Discard the stems and place the leaves one on top of the other. Roll the leaves from top to bottom and begin slicing with your knife from one end to the other, making the leaves into fine ribbons.
  3. Place leaves into the bowl and set aside.
  4. Combine lemon juice garlic cloves, salt, honey and olive oil in blender until thoroughly combined.
  5. Lightly dress the chard leaf ribbons with the dressing.
  6. On a plate, arrange the dressed leaves in a ball at the center of the plate, make an opening in the middle to fit in one hard-boiled egg*. Now your party is ready to spring into action!


  • If you find the chard too tough, even in these small pieces, you can lightly sauté it in the dressing to cook it down. Be mindful that cooking the chard will shrink as the water content is released.
  • You can choose to add less chard and mix it with other leafy greens, like watercress, spinach or a spring mix.
  • For a more substantial salad or to turn this into a full meal add julienned peppers, tomatoes, another egg and serve with Hearty Flavors Bread (Recipe in the Cookbook).

Nutritional Info

Per Serving (excluding unknown items): 328 Calories; 32g Fat (87.6% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 158mg Sodium.


*For instructions on how to make hard-boiled eggs, see recipe for Tomato Basil Deviled Eggs (Recipe in the Cookbook).

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