Swiss Chard Abundance Salad with Easy Orange Tahini

Easy salad with a swiss chard base packed with superfoods and an easy oil-free orange tahini dressing. Perfect for meal prep and easy workweek lunches.

How is January halfway over?

We’re past the midway month point and I haven’t even shared a salad recipe with you.

I’m going to blame the snow.

It’s still mostly white here in Virginia, but I laced up my Sorel snow boots this afternoon and took Harper on a long snow-walk anyway.

We paused for a second 30 minutes in, surrounded by soft snow and gray branches against pink skies– and guys, it was so quiet and so beautiful.

I wanted to bottle up that silence and add it to a permanent highlight reel in my brain.

This month has been anything but quiet, kicking off 2019 in southpaw stance.

Allow this Swiss Chard Abundance Salad with Easy Orange Tahini to be the calm amidst your January storm.

It screams “eat the rainbow” while being packed with superfoods and a citrus based oil-free dressing.

Sometimes getting out a leafy green routine can be rough.

If you’re like me, I alternate between spinach and kale, kale and spinach.

Snooze.

This salad is heavily adapted on a shiny new salad from the Tone It Up Nutrition that I’ve been loving this January.

Why don’t we shake things up and try out gorgeous green swiss chard as the base to our bowls?

I love in here mixed with lacinato kale in this salad that gets an A+ for abundance.

Then we pile it high with my favorite super yum superfoods like blueberries, avocado, carrots, and red cabbage.

You’re going to love the combination of savory and sweet in this recipe– each bursting blueberries makes the salad chorus start up again.

To call this orange tahini “easy” is an understatement.

It’s downright elementary, my dear Watson.

All you need is your favorite tahini, freshly squeezed orange, and a pinch of sea salt.

A little filtered water evens things out and makes the consistency smooth and pourable, but you get the gist.

I like this dressing a little thinner than my other thicker and creamier tahinis to keep the salad feeling buoyant and bright.

If you find you want creamier dressing here, add 1-2 TBSP more tahini or decrease the filtered water addition.

Now let’s talk beige beauties.

While the main ingredients do their rainbow things, the toppings bring some serious nutrition, and crunch factor.

How did I ever enjoy salad without hemp hearts, almonds, and sunflower seeds?

I’m not sure because I love sprinkling hemp hearts on meals almost as much as my friend Lauren loved glitter.

And that’s a LOT.

A handful of chickpeas and easy pan-seared tofu add protein.

If you’re not into tofu, you can add extra chickpeas instead, but I think the tofu adds a little something special to this veg-collection!

Enjoy this Swiss Chard Abundance Salad with Easy Orange Tahini any old day of the week!

It always makes me feel refreshed, revived, and ready for the afternoon.

If you’re making it for meal prep, try washing and chopping all of the veggies in advance to throw in a bowl or Tupperware the day of serving.

You can make the dressing in advance too– it keeps in the fridge for up to one week.

If the dressing gets too thick in the fridge, simply add a bit of filtered water to thin things out again.

If you make this Swiss Chard Abundance Salad with Easy Orange Tahini, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fresh salads, check out my My Go To Kale Salad and  Roasted Beet Salad with Citrus Tahini.

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Swiss Chard Abundance Salad with Easy Orange Tahini

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• Author: Flora & Vino / Tone It Up
• Total Time: 30 mins
• Yield: 3-4 servings

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Description

Easy salad with a swiss chard base packed with superfoods and an easy oil-free orange tahini dressing. Perfect for meal prep and easy workweek lunches.

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Ingredients

• 4 cups lacinato kale, shredded
• 4 cups green swiss chard, shredded
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1/2 cup fresh blueberries
• 1/2 cup chickpeas, drained and rinsed
• 1 avocado, sliced
• 1/4 cup slivered almonds
• 2 TBSP sunflower seeds, unsalted
• 2 TBSP hemp hearts
• 1 15 oz. package extra-firm tofu. sliced and pan-fried
• OIL-FREE ORANGE TAHINI
• 2 TBSP tahini (Use code “167 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling” id=”167″ data-gr-id=”167″>floraandvino” for 10% off!)
• 1/4 cup squeezed orange-juice
• 1/4 cup filtered water + more as needed
• pinch of Himalayan sea salt
• pinch of black pepper

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Instructions

1. Prepare the tofu in advance. Add a little avocado oil to a skillet over medium heat and add sliced extra firm tofu. Cook for 5-6 minutes on each side, until golden brown. Chop roughly with a spatula and season with Himalayan sea salt and black pepper. Refrigerate until ready for use.
2. Mix together the dressing by adding all ingredients to a large bowl and whisking to combine, adding more filtered water as needed to reach desired consistency. Refrigerate until ready for use.
3. In a large bowl, combine the shredded kale and shredded green chard to make the salad base.
4. Top the bowl with shredded carrots, blueberries, chickpeas, and avocado.
5. Garnish with slivered almonds, sunflower seeds, and hemp hearts.
6. Add pan-fried tofu on top and drizzle with oil-free orange tahini dressing and enjoy immediately.

Notes

*Recipe heavily adapted from the Tone It Up Nutrition Plan

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Salad
• Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free

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