Rye Free Cilantro-Lime Swiss Chard and Apple Salad

Total time18 min

Prep time15 min

Cook time3 min

Rye Free Cilantro-Lime Swiss Chard and Apple Salad

Bright, zippy, 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 surprising in the best way, and the toasted pumpkin seeds add a satisfying crunch that ties everything together. Grain-free salads like this one are easy to get wrong — limp leaves, a dressing that falls flat — but the fresh lime juice and raw honey here create a balance that's bright without being sharp. A quick toast in a dry skillet is all it takes to bring those pepitas to life, filling your kitchen with a nutty aroma before they even hit the bowl. The optional jalapeño gives the dressing a gentle kick if you want it, but the cumin alone adds enough warmth to make this feel like a complete, intentional dish rather than a simple side. Toss and serve immediately so the chard stays vibrant and the apple slices hold their crispness. It works beautifully as a light lunch or alongside grilled proteins for a weeknight dinner that feels a little special.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!