Pescatarian 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 anything but ordinary. The combination of earthy greens and sweet-tart apple is genuinely surprising in the best way — each bite balances freshness with a little heat from the optional jalapeño. Toasting the pumpkin seeds in a dry skillet takes just a couple of minutes and adds a nutty, satisfying crunch that makes the whole bowl feel complete. The dressing comes together with a quick whisk of olive oil, fresh lime juice, honey, and cumin, creating something vibrant and slightly emulsified that clings beautifully to every leaf. This is the kind of salad that works just as well as a light standalone lunch as it does alongside a piece of grilled fish or shrimp. Everything here is naturally free of meat while still delivering real substance and bold flavor, so it fits effortlessly into a pescatarian table without any substitutions or workarounds needed.
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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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