Low Sodium Turmeric-Ginger Arugula and Tomato Salad

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Turmeric-Ginger Arugula and Tomato Salad

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 tbsp fresh lemon juice
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
1 tsp honey
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

5 oz baby arugula
1 cup cherry tomatoes, halved
1 cup english cucumber, thinly sliced
⅓ cup raw walnuts, roughly chopped
¼ cup red onion, very thinly sliced
¼ cup fresh flat-leaf parsley, roughly torn (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, turmeric, grated ginger, honey, black pepper, and salt until the dressing is smooth and evenly combined.
2
In a large salad bowl, combine the arugula, cherry tomatoes, cucumber, walnuts, red onion, and parsley, if using.

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