Brazil Nut Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is a serious crowd-pleaser — peppery arugula, juicy cherry tomatoes, crisp cucumber, and crunchy walnuts all brought together by a golden turmeric-ginger dressing that tastes far more complex than the effort it takes to make. The dressing is whisked together in minutes from pantry staples like olive oil, fresh lemon juice, honey, and a hit of grated ginger, giving every bite a bright, warming kick. For anyone navigating tree nut concerns, it's worth knowing that walnuts are the only nut in this recipe — no brazil nuts anywhere in the ingredient list, so you can toss this together with total confidence. The whole thing comes together in one large bowl with zero cooking required, making it an ideal weeknight side or a light lunch that still feels a little special. Fresh parsley adds an optional herby lift, and the red onion brings just enough sharpness to balance the honey in the dressing. Serve it immediately after tossing so the arugula stays lively and the colors stay gorgeous on the plate.
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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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