Brazil Nut Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad hits that rare sweet spot between light and satisfying. The golden turmeric-ginger dressing is the real star — whisked together in under a minute with olive oil, lemon juice, and a touch of raw honey, it brings warmth and a subtle zing that makes every bite feel intentional. Sliced strawberries add juicy sweetness against the earthy baby spinach, while dry-roasted almonds and pumpkin seeds give you that satisfying crunch without reaching for anything risky. For anyone navigating tree nut concerns around Brazil nuts specifically, this salad keeps things clean and clearly labeled — almonds and pumpkin seeds are the only nuts in play, so there's no guesswork. The optional red onion adds a sharp, savory edge if you're into it, but the salad holds its own beautifully either way. Toss it together just before serving and let that vivid golden dressing do its thing.
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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 raw honey
- ½ tsp ground turmeric
- ½ tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
For the salad
- 5 oz baby spinach
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup dry-roasted almonds, roughly chopped
- 2 tbsp pumpkin seeds
- 2 tbsp red onion, very thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniform in color, about 30 seconds.
- 2
Add the baby spinach to a large salad bowl. Drizzle about two-thirds of the dressing over the spinach and toss until the leaves are lightly and evenly coated.
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