Paleo Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy raw walnuts in a bowl that feels both refreshing and deeply satisfying. The real star is the dressing — a bright, golden blend of olive oil, fresh lemon juice, grated ginger, and turmeric that brings serious anti-inflammatory flavor without a single processed ingredient in sight. Honey rounds out the heat from the ginger and the bite from the arugula, creating a balance that tastes far more complex than the short ingredient list suggests. Everything here is whole-food, grain-free, and legume-free, so it fits naturally into a paleo lifestyle without any substitutions or workarounds. Toss in the torn parsley if you have it on hand — it adds a fresh herbal note that ties the whole salad together beautifully. This one comes together in minutes and is the kind of dish you'll want to keep in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!