Rice 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. The combination of bitter greens and sweet-tart apple is a natural pairing, and the toasted pepitas add a nutty crunch that makes every bite feel complete. Grain-free eating can sometimes feel like you're stuck circling the same handful of salads, but this one breaks the mold with bold flavor and real texture. The dressing comes together in a single bowl — olive oil, fresh lime juice, honey, cumin, and cilantro whisked until slightly emulsified — and it coats every leaf beautifully. A quick two-to-three minute toast in a dry skillet is all the pumpkin seeds need to go from raw to golden and irresistible. If you like a little heat, the optional jalapeño nudges the whole thing into seriously craveable territory. Serve it immediately after tossing so the chard stays vibrant and the apple slices keep their snap.
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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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