Eggless Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a bowl that feels both light and genuinely satisfying. The real star is the dressing — a golden blend of turmeric, fresh ginger, lemon juice, and honey that brings warmth and a little zing to every bite. Because everything here is built from whole, plant-based ingredients, there's no need to scan labels or worry about hidden additives that can sneak into store-bought dressings. The turmeric gives the dressing a gorgeous amber hue that makes the whole salad look like it came straight out of a food magazine. Thinly sliced red onion and torn flat-leaf parsley add layers of flavor without any fuss, and the whole thing comes together in just a few minutes of whisking and tossing. It's the kind of salad that works as a quick weekday lunch, a dinner party starter, or a side that quietly steals the show.
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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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