Pecan Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and packed with texture, this leafy salad is the kind of dish that makes you genuinely excited to eat your greens. Silky Swiss chard ribbons pair beautifully with crisp apple slices, creating a contrast that feels fresh and satisfying in every bite. The cilantro-lime dressing — built with olive oil, fresh lime juice, honey, and a touch of cumin — comes together in minutes and coats every leaf with bold, tangy flavor. A hit of optional jalapeño adds a gentle kick if you're feeling adventurous. Toasted pumpkin seeds bring the whole thing home with a nutty crunch that makes this salad feel genuinely complete, no tree nuts required. For anyone navigating nut-free eating, pepitas are a brilliant swap that deliver that satisfying roasted depth without any cross-contact concerns. Toss it together and serve right away so the seeds stay crisp and the apples stay bright.
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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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