Nightshade Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely satisfying, this leafy salad brings together tender Swiss chard ribbons and crisp apple slices in a way that feels both fresh and a little unexpected. The cilantro-lime dressing does a lot of heavy lifting here — olive oil, fresh lime juice, honey, and cumin come together into something tangy and aromatic that coats every leaf beautifully. Avoiding nightshades can make salads feel limiting, especially when so many dressings and toppings sneak in tomato, peppers, or paprika, but this one is naturally built around clean, vibrant ingredients that don't need any of that. The optional jalapeño is the one ingredient to skip or include based on your sensitivity level, and the salad works wonderfully either way. Toasted pumpkin seeds add a nutty crunch that makes the whole bowl feel substantial rather than just a side thought. Toss everything together right before serving so the chard stays lively and the apple slices hold their texture. It's the kind of salad that converts skeptics.
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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)
Can be omittedjalapeño
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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