rainbow chard salad

Rainbow Chard Salad with Poppy Seed Dressing


  • Rainbow Chard
  • Cucumbers
  • Leeks
  • Cherry Tomatoes
  • Kale
  • 1 1/2 cups mayo (I use coconut or avocado oil mayo)
  • 1/3 cup sucanat or coconut sugar
  • 4 tbsp apple cider vinegar
  • 3 tsp poppy seeds
  • 1/4 cup milk (dairy or non-dairy)


  1. Remove stalks from chard and kale.  Tear into bite size pieces and place in salad bowl.

  2. Slice cucumbers and leeks and lay on top of chard and kale.

  3. Thinly slice cherry tomatoes and lay on top of cucumber slices and leeks.

Poppy Seed Dressing

  1. Combine all dressing ingredients in quart sized jar.  Use stick blender or whisk and blend until smooth.

  2. Top salad with poppy seed dressing.  Adding raisins, cranberries and/or toasted pecans adds nice flavor as well.