Xanthan Gum Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and loaded with texture, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and toasty pumpkin seeds in a way that feels genuinely exciting to eat. The dressing is the real star — fresh lime juice, chopped cilantro, a touch of honey, and ground cumin come together into something vibrant and slightly smoky that coats every leaf beautifully. Because the whole thing is built from whole, recognizable ingredients, there's no need to scrutinize labels for hidden thickeners or stabilizers that can sneak into bottled dressings and packaged mixes. Toasting the pepitas in a dry skillet for just a couple of minutes adds a nutty crunch that makes the salad feel far more substantial than a simple green. The optional jalapeño gives it a gentle kick if you're in the mood, but it holds its own without it too. Toss everything together right before serving so the chard stays lively and the apple slices keep their 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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