Pistachio 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 cilantro-lime dressing that tastes like it took way more effort than it actually did. The combination of earthy greens and sweet-tart apple is genuinely refreshing, and the toasted pumpkin seeds add a satisfying crunch that makes every bite interesting. Those pepitas get a quick toast in a dry skillet until they pop and turn golden — a small step that makes a big difference in flavor. The dressing comes together fast with olive oil, fresh lime juice, honey, cumin, and a generous handful of chopped cilantro, with an optional jalapeño kick if you want a little heat. Everything about this recipe is naturally free from tree nuts, so there's no need to scan labels or worry about hidden ingredients sneaking in. It's the kind of salad that works as a light lunch, a vibrant side dish, or even a starter when you want something that feels a little special without a lot of fuss. Toss it right before serving so the chard stays bright and the pumpkin seeds keep their crunch.
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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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