Rice Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a salad that feels both light and genuinely satisfying. The real star is the dressing — a zippy blend of fresh lemon juice, grated ginger, and ground turmeric that gives every bite a warm, golden kick without weighing anything down. A touch of honey balances the heat and acidity just enough to make the whole thing feel polished rather than sharp. Everything here is naturally grain-free and built entirely from fresh produce, nuts, and pantry staples, so there's no need to scrutinize labels or swap out a single ingredient. Thinly sliced red onion and torn flat-leaf parsley add little bursts of flavor that make the salad feel layered and interesting rather than just a pile of greens. It comes together in minutes with nothing more than a whisk and a big bowl, which makes it an easy go-to whether you're pulling together a weeknight dinner side or something impressive for guests.
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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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