Chicken Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely satisfying, this salad brings together silky Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that tastes like it took way more effort than it did. The combination of earthy greens and sweet-tart fruit is a natural pairing, and the toasted pepitas add a nutty crunch that ties everything together beautifully. Toasting the pumpkin seeds in a dry skillet for just a couple of minutes unlocks a depth of flavor that makes even the simplest salad feel intentional and special. The dressing — built on fresh lime juice, olive oil, honey, cumin, and a hit of jalapeño if you want the heat — comes together in one bowl and coats every leaf and apple slice with bold, herbaceous flavor. Everything here is whole-food and plant-forward, so there is no need to scrutinize labels or worry about hidden animal proteins sneaking into your bowl. It works equally well as a light standalone lunch or a vibrant side alongside your favorite grain dish. Make sure to serve it right after tossing so the chard stays lively and the pepitas keep 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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