Dairy Free Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a salad that feels genuinely exciting rather than obligatory. The real star is the golden dressing — a bright blend of lemon juice, olive oil, ground turmeric, and freshly 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 sweet. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just wholesome produce and pantry staples doing their thing. The turmeric gives the dressing a gorgeous amber hue that coats the greens beautifully, making this as visually striking as it is delicious. Toss it together right before serving and it comes together in minutes, which makes it an easy win for weeknight dinners or a crowd-pleasing addition to any spread.
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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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