Avocado, Turnip, Chard & Meyer Lemon Salad

From: Farm2Counter


1 avocado

1 lb. turnips

1 bunch chard

1/2 Meyer lemon

1-2 tablespoons olive oil + extra for sautéing the chard

sea salt

red chile flakes (optional)

braggs amino acids (optional)


Cube your avocado. Cube your turnips and remove the stalks from your chard. Chop the chard leaves. In a small pot with boiling salted water, cook your turnips for 6 - 8 minutes. Remove from water, put in a bowl and refrigerate. Sauté the chard in olive oil over medium high heat in a skillet. Add it to the turnips in the refrigerator. When everything is cold, mix in the avocado, juice from the Meyer lemon, the olive oil and sea salt.  Add a dash of Braggs amino acids and chile flakes if you wish!

meal or course
brunch, buffet, first course, lunch, salad, side, vegetable dish