Paraben Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely satisfying, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that tastes like it took way more effort than it actually did. Every ingredient here is whole and straightforward — fresh produce, olive oil, lime juice, raw honey, and spices you can actually pronounce — which makes it a natural fit for anyone navigating preservative-sensitive eating. Parabens can sneak into processed foods through certain additives and preservatives, so building a dish entirely from scratch with real, recognizable ingredients is the cleanest approach possible. The dressing comes together in one bowl with a quick whisk, and toasting the pumpkin seeds in a dry skillet for a couple of minutes adds a nutty, golden crunch that completely elevates the whole thing. The optional jalapeño gives it a gentle kick if you want a little heat, while the cumin and honey keep the flavor profile warm and balanced. Serve it immediately after tossing so the chard stays vibrant and the apple slices hold their satisfying snap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!