Macadamia Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is a bright, bold bowl that earns its place at any table. Peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts, all pulled together by a golden dressing that smells as good as it tastes. The turmeric and freshly grated ginger give the vinaigrette a warm, earthy kick that plays beautifully against the lemon juice and a touch of honey. It comes together in minutes — just whisk, toss, and serve — making it an ideal choice when you want something impressive without a lot of effort. Salads with pre-made dressings or mixed nut toppings can be a minefield if you're avoiding certain tree nuts, but here every ingredient is straightforward and easy to verify. Walnuts bring the satisfying crunch without any of the worry, and the whole dish is built from fresh, whole foods you can feel good about. Serve it immediately after tossing so the arugula stays lively and the dressing clings to every leaf.
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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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