Pork 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 took way more effort than it actually did. The combination of earthy greens and sweet-tart apple is genuinely surprising in the best way — each bite hits a little differently. Toasting the pumpkin seeds in a dry skillet for just a couple of minutes unlocks a nutty, slightly smoky depth that makes them impossible to stop snacking on before they even hit the bowl. The dressing comes together with a quick whisk of olive oil, fresh lime juice, honey, cumin, and cilantro, with an optional jalapeño kick if you want a little heat. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required — just clean, vibrant food. Serve it immediately after tossing so the chard stays lively and the seeds keep their satisfying crunch. This one works beautifully as a light lunch on its own or alongside grilled fish or roasted vegetables for a more complete meal.
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!