Chard and avocado salad

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I shamelessly stole this idea from a friend of mine: using mashed avocado as a dressing for dark leafy greens. She uses kale, but I prefer chard (collard greens would also work). The secret here is the massage--squeezing and rubbing the chopped greens with a bit of oil. Breaking down the leaves this way makes them softer and less bitter, and helps them combine better with the creamy avocado dressing. This is a fantastic side dish for simply grilled or seared meat.