Emulsifier Free Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a bowl that feels both vibrant and deeply satisfying. The real star is the dressing — a bright, golden blend of olive oil, fresh lemon juice, grated ginger, and turmeric that comes together with just a whisk and a bowl. No lecithin, no polysorbates, no mystery stabilizers — just whole ingredients doing exactly what they're supposed to do. That matters more than it sounds, because so many bottled dressings sneak in emulsifiers to keep things shelf-stable, and this one sidesteps all of that entirely. The turmeric gives the dressing a warm, earthy depth while the honey rounds out the citrus just enough to keep things balanced. Toss it all together right before serving and you get a salad that's fresh, bold, and completely clean from start to finish.
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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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