Pork Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets the warm, earthy punch of turmeric and fresh ginger in a salad that feels anything but ordinary. The dressing comes together in minutes — just a whisk of olive oil, lemon juice, honey, and spice — and it coats every leaf with a golden, slightly tangy finish that's genuinely addictive. Crunchy walnuts and cool cucumber slices add great texture, while halved cherry tomatoes bring a juicy pop of sweetness to balance the heat. Everything here is naturally plant-based and built entirely from whole, clean ingredients, so there's zero guesswork about what's in your bowl. It's the kind of salad that works as a light lunch on its own or as a vibrant side next to almost any main. Toss it right before serving to keep the arugula fresh and lively — it comes together so fast there's really no reason to wait.
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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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