Celery 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 came from a restaurant kitchen. The combination of earthy greens and sweet-tart apple is a natural pairing, and the toasted pumpkin seeds add a nutty crunch that makes every bite more interesting. Toasting the pepitas in a dry skillet for just a couple of minutes is a small step that pays off big — they go from flat to fragrant and golden in no time. The dressing comes together with a quick whisk of olive oil, fresh lime juice, honey, and cumin, with an optional jalapeño kick if you want a little heat. Because every component here is whole and fresh, there are no hidden additives or processed fillers to worry about — just clean, real ingredients you can feel good about. Toss everything together right before serving so the chard stays vibrant and the apple slices hold their crispness. It works beautifully as a light lunch on its own or as a bold side alongside grilled proteins.
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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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