Breastfeeding Friendly Turmeric-Ginger Spinach & Strawberry Salad
Bright, nourishing, and genuinely delicious, this vibrant salad is the kind of meal that feels like a treat while quietly doing a lot of good work. Baby spinach brings a solid hit of iron and folate, strawberries add a juicy sweetness packed with vitamin C, and the pumpkin seeds and almonds layer in healthy fats and protein — all nutrients that matter when your body is working overtime to produce milk. The golden dressing is where things get really interesting: turmeric and fresh ginger are whisked together with olive oil, lemon juice, and a touch of raw honey, creating something warm and bright that coats every leaf beautifully. Black pepper in the dressing isn't just seasoning — it actually helps your body absorb the turmeric more effectively, which is a small but smart detail. The whole thing comes together in just a few minutes with no cooking required, which is a genuine blessing when you're running on limited sleep and a tight schedule. Serve it immediately after tossing so the spinach stays crisp and the strawberries hold their shape.
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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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