Legume Free Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula gets a serious upgrade here, dressed in a bright, golden vinaigrette built from fresh lemon juice, grated ginger, and ground turmeric. The result is bold and vibrant — earthy warmth from the spices, a little sweetness from the honey, and just enough bite from the greens to keep every forkful interesting. Cherry tomatoes and cool cucumber slices add juicy contrast, while roughly chopped walnuts bring a satisfying crunch that makes this feel like a complete, substantial salad rather than a simple side. Legume-free eating can sometimes feel limiting when it comes to plant-based salads that rely on chickpeas or edamame for texture and staying power, but the walnuts here do that job beautifully without any compromise. Everything comes together in minutes — whisk, toss, serve — which means you get a stunning, restaurant-worthy plate with almost no effort. The turmeric-ginger dressing alone is worth making on repeat; it clings to the leaves perfectly and has that fresh, zingy quality that bottled dressings never quite manage to nail.
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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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