Oats Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and packed with texture, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and a punchy cilantro-lime dressing that tastes like it came from a restaurant kitchen. The combination of bitter greens and sweet-tart apple is genuinely inspired — each bite balances freshness with a little heat from the optional jalapeño. Toasting the pumpkin seeds in a dry skillet takes just a few minutes and adds a nutty, golden crunch that ties the whole thing together. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-reading stress or ingredient swaps required. The dressing comes together with a quick whisk — olive oil, fresh lime juice, honey, cumin, and plenty of cilantro — and coats the greens beautifully without weighing them down. This is the kind of salad that converts people who think they don't like salads, and it's ready to serve the moment you toss it.
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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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