Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing Recipe

Ingredients

• 3 bunches red chard, stems and spines discarded
• Kosher or other salt
• Freshly ground black pepper
• 1 large ripe avocado, peeled, pitted, and cut into bite-­sized pieces
• 1 large blood orange, zested and sectioned
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon brown rice or other vinegar
• 2 tablespoons mango or other store-­bought chutney
• 1 handful slivered almonds, toasted