Seed Oil Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is a bright, peppery bowl of fresh arugula, juicy cherry tomatoes, crisp cucumber, and crunchy walnuts — the kind of thing that looks impressive but comes together in minutes. The dressing is where it really shines: extra-virgin olive oil, fresh lemon juice, grated ginger, and ground turmeric create a golden, fragrant vinaigrette with just a touch of honey to balance the heat. Avoiding industrially processed seed oils is one of those goals that sounds simple until you realize how many bottled dressings rely on canola, soybean, or sunflower oil as their base. Here, cold-pressed olive oil does all the heavy lifting, so you get rich, clean fat without any of the refining concerns. The turmeric gives the dressing a gorgeous golden hue and a warm, earthy depth that pairs beautifully with the bite of raw arugula and the brightness of lemon. Toss everything together right before serving and the leaves stay perfectly coated without wilting. It's the kind of salad that makes eating well feel genuinely effortless.
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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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