End of Summer Salad

With the fresh produce I picked up at the Farmer’s Market, I decided to make a light and refreshing “End of Summer salad. I usually get home late from work, so easy dinners are my thing. This salad was perfect and split between two people – we were both left feeling full and satisfied. 


I am crazy about Swiss chard and I always wonder why it’s not a more popular leafy green. Chard tastes great whether you sauté it, use it in a salad, or mix it into your pasta dish. Swiss chard is also a nutrient dense powerhouse and an excellent source of vitamins K, A, and C, as well as magnesium, potassium, iron, and dietary fiber. I enjoy mixing chard with kale because they both add so much flavor and nutrition to a salad like this. I also included nutritional yeast to give it that “cheesy” flavor as well as adding a little vegan source of B12.


We ate this salad as an entree, but you can also make it as a side dish for a family party or get-together. The creamy avocado mixed with the crunchy tomatoes and pine nuts add a delicious combination of colors and textures. You can always add chicken to this recipe if you have a carnivore in your family as well.This salad is full of fiber, protein, vitamins and good fats and will leave you feeling full without the guilt. I hope you enjoy and if you try this at home, let me know what you think!



  • 1 bunch of kale – washed and de-stemmed
  • 1 bunch rainbow chard – washed and de-stemmed
  • 1 avocado – pitted and cut into cubes
  • grape tomatoes (I used about 6-7)
  • Salt and pepper, to taste
  • 1 teaspoon nutritional yeast
  • 1 lemon – juiced
  • ½ cup of pine nuts
  • 4 tablespoons olive oil


  1. Prepare the card and kale by washing thoroughly and de-stemming the leaves. Pat dry when finished and add to your mixing bowl.
  2. Add the avocado, tomato, and pine nuts to the bowl and mix.
  3. Drizzle your olive oil over the mix and add the lemon juice, salt, pepper, and nutritional yeast.
  4. Serve and enjoy!

Serves 2
Prep Time: 15-20 mins.

Total time: 20 mins.

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