Lactose Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is built on a base of peppery baby arugula, juicy cherry tomatoes, crisp cucumber, and crunchy walnuts — a combination that feels fresh and satisfying without any heaviness. The real star is the golden dressing, where turmeric and freshly grated ginger meet bright lemon juice, olive oil, and a touch of honey for a balance that's earthy, zesty, and just a little sweet. Every ingredient here is naturally free of dairy in any form, so there's no need to scrutinize labels or swap anything out — it just works as written. Thinly sliced red onion adds a sharp bite that plays beautifully against the mellow walnuts, and torn flat-leaf parsley brings an herby lift if you choose to include it. The dressing comes together in minutes with a simple whisk, and the whole salad is ready to serve the moment it's tossed. It's the kind of dish that looks impressive on the table but asks almost nothing of you in the kitchen — a genuinely effortless way to eat something colorful and nourishing.
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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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