Brazil Nut Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and loaded with texture, this leafy salad is the kind of dish that makes you genuinely excited about eating your greens. Thinly sliced Swiss chard ribbons pair beautifully with crisp apple for a combination that's earthy, sweet, and refreshing all at once. The cilantro-lime dressing — built with fresh lime juice, cumin, honey, and a hit of optional jalapeño — ties everything together with a bold, punchy flavor that feels anything but boring. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that you get from a quick two-minute toast in a dry skillet, no oil needed. For anyone navigating tree nut concerns, this salad is a genuinely safe and delicious option — every ingredient is straightforward, and pumpkin seeds deliver that satisfying crunch without any of the worry. Toss it right before serving so the chard stays vibrant and the seeds keep their snap. It works as a light lunch on its own or as a stunning side alongside grilled proteins or grain bowls.
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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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