Shellfish 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 genuinely satisfying. The real star is the dressing — a golden blend of turmeric, freshly grated ginger, lemon juice, and honey that brings warmth and a little zing to every bite. It comes together in minutes with a quick whisk and a gentle toss, making it an effortless choice for a weeknight side or a light lunch. Every single ingredient here is naturally free from shellfish, so there's no label-scanning or substitution stress — just straightforward, wholesome produce and pantry staples. The turmeric gives the dressing a gorgeous amber hue that coats the greens beautifully, while the walnuts add just enough richness to make the salad feel substantial. Tear in some fresh flat-leaf parsley if you have it on hand — it adds a lovely herby lift that ties everything together. Serve it immediately after tossing so the arugula stays crisp and the flavors are at their liveliest.
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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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