Barley Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and packed with texture, this leafy salad is the kind of dish that makes you genuinely excited about eating your greens. Silky Swiss chard ribbons meet crisp apple slices for a contrast that's both refreshing and satisfying, while toasted pumpkin seeds add a nutty crunch that ties everything together. The dressing is where the real magic happens — fresh lime juice, chopped cilantro, a touch of honey, and ground cumin come together into something vibrant and slightly smoky that coats every leaf beautifully. A minced jalapeño is optional, but if you like a little heat, don't skip it. For anyone navigating grain sensitivities, this salad is naturally built around whole, unprocessed ingredients with zero grains in sight — no hidden fillers, no label-reading required. It comes together in just a few simple steps, with the quick stovetop toasting of the pepitas being the only cooking involved. Serve it immediately after tossing so the chard stays lively and the seeds keep their satisfying snap.
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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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