Wash and dry the chard and beetroot leaves, cut the stems a bit if necessary. Place in a serving bowl and set aside.
Cut the blueberries in half and dice the mango into small cubes. Pour over the mixed greens.
Crush a handful of pistachios to taste in a mortar and sprinkle over the salad with the coconut slices.
For the dressing, put all the ingredients in a blender and process until obtaining a homogeneous mixture. To give it a sweet touch, you can add a teaspoon of honey.