Mushroom Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and packed with texture, this leafy salad is the kind of dish that makes you rethink what a salad can be. Silky Swiss chard ribbons meet crisp apple slices for a combination that's earthy, sweet, and refreshing all at once. The cilantro-lime dressing ties everything together with a punch of citrus, warm cumin, and a touch of honey that balances the greens beautifully. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes every bite feel complete. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — just straightforward, wholesome produce and pantry staples. If you like a little heat, the optional jalapeño takes the dressing from bright to bold in the best possible way. Toss it right before serving so the chard stays vibrant and the seeds keep their crunch.
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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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