This is another makeshift recipe which can be modified with different vegetables and beans to suit individual taste. This is not a traditional salad as it is sautéed, but I think it looks like a 'Hot Salad' so that is what I am calling it. Hooray for eating lots of colors!
- 2 leaves of Swiss Chard chopped
- 1/4 cup chopped Onion
- 1/4 Portabello Mushroom
- 1/4 cup Yellow Squash
- 3/4 cup Cannellini Beans (soaked and cooked)
- 1/2 an Avocado sliced
- 1 T coconut oil
- pinch of Sea Salt
In a skillet, sauté the onion, squash and Swiss chard stems in coconut oil for a few minutes. Add in the mushrooms and beans, along with a pinch of sea salt, and sauté for a couple minutes. Add in the swiss chard leaves and sauté until they are wilted. Salt to taste. Serve topped with slices of avocado. Enjoy!