Tree Nut Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely refreshing, this leafy salad brings together tender Swiss chard ribbons and crisp apple slices in a way that feels both unexpected and completely natural. The cilantro-lime dressing does the heavy lifting here — fresh lime juice, a touch of honey, and warm cumin come together into something tangy and lightly sweet with real depth. A hit of optional jalapeño adds just enough heat to keep things interesting without overwhelming the other flavors. Toasted pumpkin seeds bring a satisfying crunch and a subtle nuttiness that makes this salad feel complete, and they're a smart swap for anyone navigating tree nut concerns since pepitas are seeds, not nuts. The whole thing comes together in minutes with no oven required, just a quick toast in a dry skillet and a good whisk. It's the kind of salad that actually holds its own as a meal rather than an afterthought on the side of the plate.
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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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