Coconut 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 quick whisk of olive oil, fresh lemon juice, grated ginger, and turmeric that brings warmth and a subtle earthiness to every bite. That honey rounds out the heat just enough to keep things balanced without tipping into sweetness. Many store-bought dressings and pre-made salad kits sneak in coconut-derived emulsifiers or oils, so mixing your own from scratch here is a smart move that keeps everything clean and straightforward. Every single ingredient is whole and easy to verify, which means no label-reading anxiety — just good food. Torn flat-leaf parsley adds a fresh, herby lift if you have it on hand, though the salad holds its own beautifully without it. Toss it together right before serving and you've got a vibrant, restaurant-worthy plate in minutes.
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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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