Cashew Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a salad that feels both light and genuinely satisfying. The real star is the golden dressing — a quick whisk of olive oil, fresh lemon juice, ground turmeric, and grated ginger that brings warmth and a little zing to every bite. A touch of honey rounds out the acidity just enough to keep things balanced without tipping into sweet territory. Many store-bought dressings and salad kits sneak in tree nut blends or shared-facility warnings, so making this one from scratch puts you fully in control of what's in the bowl. Every ingredient here is straightforward and easy to source, and the whole thing comes together in minutes with no cooking required. The walnuts add satisfying texture and richness, and the optional torn parsley gives a fresh, herby finish that makes the whole salad pop. It's the kind of dish that looks impressive enough for guests but is honestly too easy to save for special occasions.
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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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