Capsaicin Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished eating. The combination of juicy strawberries, crunchy almonds, and pumpkin seeds layered over tender baby spinach hits every texture you want in a salad. What really pulls it together is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and fresh ginger that's warm and citrusy without any heat. For anyone avoiding capsaicin, that's a genuinely big deal, since so many bold-flavored dressings sneak in chili, cayenne, or paprika to build complexity. Here, the turmeric and ginger do all that heavy lifting instead, delivering depth and a subtle zing that feels exciting without a single pepper in sight. It comes together in just a few minutes, making it an easy weeknight side or a stunning addition to any table spread.
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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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