BHA & BHT Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely satisfying, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that tastes like it took way more effort than it did. The whole thing comes together with real, whole ingredients — fresh lime juice, raw honey, olive oil, and a handful of spices — so there's no need to reach for a bottled dressing loaded with synthetic preservatives. That matters a lot when you're avoiding BHA and BHT, since those additives hide in a surprising number of packaged condiments and snack foods. Toasting the pumpkin seeds in a dry skillet for just a couple of minutes adds a nutty crunch that makes this feel like a restaurant-quality dish rather than a simple side. The optional jalapeño gives the dressing a gentle kick, while the cumin ties everything together with a warm, earthy note. Toss it all right before serving so the chard stays vibrant and the apple slices hold 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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