Pescatarian Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a bowl that feels both effortless and genuinely exciting. The real star is the dressing — a golden blend of turmeric, freshly grated ginger, lemon juice, and honey that brings warmth and a subtle zing to every bite. That combination of anti-inflammatory spices and citrus makes this feel like something you'd order at a trendy café, except you can pull it together in minutes at home. Everything here is naturally plant-based, so there's no need to swap or substitute a single ingredient — it just works. The raw walnuts add satisfying texture and richness without weighing the salad down, and the optional torn parsley lifts the whole thing with a fresh, herby finish. Toss it right before serving so the arugula stays lively and the dressing coats every leaf perfectly.
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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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