Sesame 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 refreshing and a little bold. The real star is the homemade dressing — a golden blend of olive oil, fresh lemon juice, turmeric, and grated ginger that brings warmth and a subtle zing to every bite. A touch of honey rounds out the acidity just enough to make the whole thing feel balanced rather than sharp. Store-bought dressings are notorious for sneaking in sesame oil or tahini, so whisking this one together from scratch means you stay in complete control of what goes on your plate. Everything comes together in one bowl with a quick toss, making it an effortless choice for a weeknight side or a light lunch. The turmeric gives the dressing a gorgeous amber hue that makes the whole salad look as good as it tastes.
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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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