Capsaicin Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, fresh, and genuinely satisfying, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and toasty pumpkin seeds in a way that feels both light and substantial. The dressing is where the magic happens — a quick whisk of olive oil, fresh lime juice, cilantro, honey, and cumin creates something tangy, herby, and just a little earthy all at once. For anyone navigating capsaicin sensitivity, salads with bold flavor can feel like a minefield, since chili-forward dressings are practically the default. Here, all that heat is simply left out — the jalapeño is listed as optional and easy to skip entirely, while the cumin and lime do more than enough heavy lifting to keep things interesting. Toasting the pepitas in a dry skillet for a couple of minutes adds a nutty crunch that makes every bite feel a little more complete. The whole thing comes together quickly and is best served right away, while the chard still has some body and the seeds stay crisp.
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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)
Can be omittedjalapeño
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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