Seed Oil Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely refreshing, this salad brings together silky Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that tastes like it came from a restaurant kitchen. The dressing is built entirely on extra virgin olive oil — no canola, no soybean oil, no mystery blends — so you know exactly what's going into your body without having to squint at a label. A touch of raw honey and ground cumin round out the lime juice and fresh cilantro into something that feels both vibrant and a little unexpected. Toasting the pumpkin seeds in a dry skillet takes only a couple of minutes and adds a warm, nutty crunch that makes the whole bowl feel complete. The jalapeño is optional, but if you like a little heat, it weaves beautifully through the brightness of the lime. Everything comes together fast, and because the dressing emulsifies so nicely, every leaf and apple slice gets evenly coated from the first toss. It's the kind of salad that converts people who think they don't like salad.
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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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