Mustard 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 genuinely excited about eating your greens. Thinly sliced Swiss chard ribbons pair beautifully with crisp apple for a combination that's earthy, sweet, and refreshing all at once. The dressing is where the magic happens — fresh lime juice, chopped cilantro, a touch of honey, and ground cumin come together into something vibrant and deeply flavorful without a drop of mustard or any of the bottled dressings that so often sneak it in. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that ties every bite together. If you like a little heat, the optional jalapeño nudges the whole thing into seriously crave-worthy territory. It comes together quickly with just a skillet and a mixing bowl, making it an easy win for weeknight dinners or a standout addition to any spread.
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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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