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Chard and pineapple salad with currant and yogurt dressing

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Ingredients for 2 servings:

  • 100 g pineapple, fresh
  • 2 leaves of chard, large leaves
  • 2 tbsp almond slivers
  • 2 tbsp Balsamic vinegar, dark (currant balsamic vinegar)
  • 2 tbsp yogurt
  • 1 tbsp chives, fresh, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the chard, remove the stem, and finely chop the leaves. Peel the pineapple, remove the stem, and dice it. Roast the almonds in a dry pan. Mix together the currant balsamic dressing, yogurt, and chives, and season to taste. Place the sliced ​​chard and diced pineapple in bowls or on plates. Pour the dressing over the chard and finally scatter the almonds over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chard and pineapple salad with currant and yogurt dressing

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