Ingredients:
1 medium apple
3 tablespoons fresh lemon juice
1 small ripe avocado
3 tablespoons olive oil
2 cups thickly sliced onion rings
1½ teaspoons cumin seeds
1 bunch chard, stems cut into thin slices, leaves cut into bite-sized pieces
½ teaspoon sea salt
freshly ground pepper

Directions:

  1. Cut the apple into thin slices onto a plate and drizzle with 2 teaspoons of the lemon juice. Cover tightly with plastic wrap and refrigerate.
  2. Pour remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.
  3. Heat olive oil in a medium-size skillet. When it is very hot, add the onion rings and cook, over high-heat for 2-3 minutes. Sprinkle in the cumin seeds and cook just a minute longer.
  4. Add the chard stems to the skillet and cook for another minute; then add the leaves, cooking just long enough to wilt the leaves, about 2-3 minutes, stirring constantly. Remove from heat immediately.
  5. Place the mixture in a large salad bowl. Sprinkle with salt and toss.
  6. Gently mix in the avocado, including the lemon juice, and the apple. Grind a generous amount of black pepper and serve right away.

Serves 4-6