Almond Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and packed with texture, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that genuinely makes you want to eat your greens. The combination of tart lime juice, a touch of honey, and warm cumin creates a dressing that's bold without being heavy — and the optional jalapeño adds a welcome little kick if you're into heat. Toasting the pumpkin seeds in a dry skillet is a small step that pays off big, giving the whole bowl a nutty crunch that ties everything together beautifully. For anyone navigating nut-free eating, salads can sometimes feel like a minefield of hidden almond slivers or almond-based dressings lurking in store-bought options — this one keeps things clean and straightforward from start to finish. Every ingredient is exactly what it says it is, and the dressing comes together in a single bowl with a quick whisk. It's the kind of salad that works as a light lunch on its own or as a vibrant side next to something heartier, and it comes together fast enough to make on a weeknight without any stress.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch swiss chard (about 10 oz), stems removed, leaves thinly sliced into ribbons
- 1 large crisp apple (such as honeycrisp or granny smith), cored and thinly sliced
- ⅓ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves, finely chopped
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
In a small bowl, whisk together the olive oil, lime juice, cilantro, honey, cumin, salt, pepper, and jalapeño, if using, until the dressing is well combined and slightly emulsified.
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