Cashew Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely refreshing, this leafy salad brings together tender Swiss chard ribbons and crisp apple slices in a way that feels both unexpected and completely natural. The cilantro-lime dressing is the real star — whisked together with fresh lime juice, cumin, honey, and an optional hit of jalapeño, it has that punchy, herbaceous quality that makes you want to eat the whole bowl standing over the counter. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness without any of the cross-contact concerns that come with tree nuts like cashews, which often sneak into dressings and salad toppings at restaurants or in store-bought options. Everything here is straightforward and whole-ingredient, so you know exactly what's going into your bowl. The apple — especially a tart Granny Smith or a sweet-crisp Honeycrisp — plays beautifully against the earthy chard and the bright citrus dressing. It comes together in just a few simple steps and is best served immediately so the seeds stay crunchy and the greens hold their texture.
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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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