Avocado, Turnip, Chard & Meyer Lemon Salad

Cube your avocado. Cube your turnips and remove the stalks from your chard. Chop the chard leaves. In a small pot with boiling salted water, cook your turnips for 6 - 8 minutes. Remove from water, put in a bowl and refrigerate. Sauté the chard in olive oil over medium high heat in a skillet. Add it to the turnips in the refrigerator. When everything is cold, mix in the avocado, juice from the Meyer lemon, the olive oil and sea salt. Add a dash of Braggs amino acid and chile flakes if you wish!