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

['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-\\xadsized 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-\\xadbought chutney', '1 handful slivered almonds', 'toasted']

Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.
Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.

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