Lupin 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 does the heavy lifting here — fresh lime juice, a touch of honey, and warm cumin come together into something that's tangy, lightly sweet, and just a little earthy all at once. A handful of toasted pumpkin seeds adds a satisfying crunch and a nutty depth that makes every bite feel more substantial. If you like a little heat, the optional jalapeño takes the whole thing up a notch without overwhelming the other flavors. Every ingredient in this recipe is straightforwardly whole and clean, which means there's no need to scrutinize labels or worry about hidden legume-based fillers that can sneak into packaged dressings and seed mixes. It comes together in minutes, making it an easy win for a weeknight side or a light lunch that actually keeps you full.
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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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