Almond Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is a serious flavor moment — peppery arugula, juicy cherry tomatoes, and cool cucumber slices all tossed in a golden turmeric-ginger dressing that's bright, a little earthy, and just sweet enough from a touch of honey. The dressing comes together in minutes with pantry staples, and the result tastes far more impressive than the effort involved. For anyone navigating tree nut concerns, it's worth noting that this recipe calls for walnuts rather than almonds, so you get that satisfying crunch without any almond-related worry. Packaged salad kits and bottled dressings can be a minefield when it comes to hidden almond ingredients or shared processing lines, but making this from scratch puts you fully in control. The fresh ginger and lemon juice give the dressing a lively kick that pairs beautifully with the slightly bitter greens, and the red onion adds just enough sharpness to keep every bite interesting. Toss it right before serving so the arugula stays crisp, and don't skip the parsley if you have it — it adds a fresh, herby lift that ties everything together.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 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
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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