Wheat Free Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula meets the warm, earthy punch of turmeric and fresh ginger in a salad that feels anything but ordinary. The bright lemon dressing ties everything together beautifully, cutting through the bitterness of the greens while the honey adds just enough sweetness to keep things balanced. Cherry tomatoes and cool cucumber slices bring juicy contrast, and a handful of roughly chopped walnuts gives every bite a satisfying crunch. Eating without wheat doesn't mean sacrificing flavor or texture, and this bowl is proof — every single ingredient here is naturally free of gluten-containing grains, no substitutions needed. The dressing comes together in minutes with a simple whisk, and the whole salad is ready to serve almost as fast. It's the kind of dish that works equally well as a light lunch on its own or alongside grilled proteins for a more substantial spread. Fresh, vibrant, and genuinely craveable, this one earns a permanent spot in the rotation.
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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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