Shellfish Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and packed with texture, this leafy salad is the kind of dish that makes you rethink what a salad can be. Silky ribbons of Swiss chard meet crisp apple slices for a contrast that's genuinely exciting to eat, and the toasted pumpkin seeds add a nutty crunch that ties everything together. The dressing is where the magic really happens — fresh lime juice, chopped cilantro, a touch of honey, and warm cumin come together into something that tastes far more complex than the few minutes it takes to whisk up. A minced jalapeño is optional, but if you like a little heat, don't skip it. Every single ingredient here is naturally free from shellfish and cross-contamination concerns, so there's no label-reading required — just good, clean produce and pantry staples. Toss it right before serving so the chard stays vibrant and the seeds keep their satisfying 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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