Hazelnut Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and packed with texture, this leafy salad brings together silky Swiss chard ribbons, crisp apple slices, and a punchy cilantro-lime dressing that tastes anything but ordinary. The combination of tart lime juice, warm cumin, and fresh cilantro creates a dressing that's bold enough to stand up to the earthy chard without overpowering the sweet crunch of the apple. Toasted pumpkin seeds add a satisfying nuttiness and a little golden crunch on top — and since they're toasted right in a dry skillet, you get maximum flavor with minimal effort. For anyone navigating tree nut allergies or sensitivities, this salad is a genuinely satisfying option because every ingredient is naturally free of hazelnuts and other tree nuts, with no substitutions required. Store-bought salad kits and dressings can be a minefield for hidden nut-based oils or shared-facility warnings, so making this one from scratch gives you full control over what goes into the bowl. The optional jalapeño is a nice touch if you want a little heat, and the whole thing comes together in just a few minutes once your seeds are toasted. Serve it immediately so the chard stays vibrant and the pumpkin seeds 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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