Beef Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a bowl that feels genuinely exciting to eat. The real star is the dressing — a golden blend of turmeric, freshly grated ginger, lemon juice, and honey that brings warmth and a subtle zing to every bite. It comes together in minutes with just a whisk and a bowl, making it an effortless choice for a weeknight side or a light lunch. Every single ingredient here is naturally plant-based and completely free of any meat, so there's zero guesswork about what's in it. The turmeric gives the dressing a gorgeous amber hue that coats the greens beautifully, while the walnuts add satisfying texture and richness to keep things interesting. Toss it right before serving so the arugula stays crisp and the flavors stay lively.
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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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