Turmeric 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 did. The combination of tart lime juice, raw honey, and a touch of cumin creates a dressing that's bold without relying on any warming spices that might cause issues for those avoiding turmeric — a spice that sneaks into a surprising number of store-bought dressings and spice blends. Every ingredient here is clean and straightforward, so you know exactly what's going into the bowl. Toasting the pumpkin seeds in a dry skillet for just a couple of minutes adds a nutty crunch that makes the whole thing feel more substantial and restaurant-worthy. The optional jalapeño gives it a gentle kick if you're in the mood, but the salad holds its own beautifully without it. Serve it immediately after tossing so the chard stays vibrant and the apple slices keep their snap — this one doesn't like to wait around.
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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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