Walnut Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely refreshing, this 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 is the real star — whisked together with olive oil, fresh lime juice, honey, and a touch of cumin, it has that perfect balance of tangy, herby, and just slightly sweet. A pinch of minced jalapeño is optional, but it adds a gentle heat that makes the whole bowl feel alive. Toasted pumpkin seeds get their moment in a dry skillet until they pop and turn golden, bringing a satisfying crunch that ties every bite together. Tree nut allergies can make salads with "mixed toppings" a gamble at restaurants, but every ingredient here is straightforward and easy to verify at the store. This one comes together in minutes and is best served right away so the chard stays vibrant and the seeds keep their crunch.
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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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