Cinnamon 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 refreshing and genuinely satisfying. The real star is the golden dressing — a punchy blend of fresh lemon juice, grated ginger, and ground turmeric that brings warmth and depth without leaning on any warming spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that's a bigger deal than it sounds, since so many pre-made dressings and spice mixes bundle it in without much fanfare. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into the bowl. The honey rounds out the citrus and ginger beautifully, and the thinly sliced red onion adds just enough bite to keep things lively. Toss it together right before serving and the dressing clings perfectly to every leaf.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!