Eggless 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 took way more effort than it did. The combination of earthy greens and sweet-tart apple is a surprisingly perfect pairing, and the toasted pepitas add a nutty crunch that makes every bite interesting. Salads like this are naturally free of eggs at every step — the dressing gets its body from a quick whisk of olive oil and fresh lime juice rather than any mayo or aioli base, so there's nothing to swap or substitute. A touch of honey and ground cumin give the dressing real depth, and the optional jalapeño is there if you want a little heat. Toasting the pumpkin seeds in a dry skillet for just a couple of minutes is a small step that pays off big in flavor. Toss everything together right before serving so the chard stays vibrant and the apple slices keep their 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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