Wash and dry the chard and beetroot leaves, cut the stems a bit if necessary. Put in a dish and set aside.
Cut the blueberries in halves and thinly dice the mango. Pour over the mixed greens.
Crush a handful of pistachios to taste in a mortar and sprinkle over the salad with coconut slices.
For the dressing, put all the ingredients in a blender and process until smooth. To give it a sweet touch, you can add a teaspoon of honey.