Gluten Free Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula meets a boldly spiced dressing in this vibrant salad that feels anything but ordinary. The combination of ground turmeric and freshly grated ginger gives the lemon-olive oil vinaigrette a warm, golden kick that clings beautifully to every leaf. Cherry tomatoes and cool cucumber slices keep things bright and refreshing, while roughly chopped raw walnuts add satisfying crunch and a little richness. Thinly sliced red onion and torn flat-leaf parsley round out the bowl with layers of flavor that make this feel like much more than a simple side. Every ingredient here is naturally free of gluten, so there's no label-checking or ingredient swapping required — just wholesome produce and pantry staples working together. It comes together in minutes with a quick whisk and a gentle toss, making it an ideal choice for busy weeknights or an impressive addition to any table 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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