Carrageenan Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this vibrant salad brings together baby spinach, juicy sliced strawberries, crunchy almonds, and pumpkin seeds in a way that feels both nourishing and a little indulgent. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, raw honey, ground turmeric, and freshly grated ginger that comes together in about thirty seconds and coats every leaf with warm, zippy flavor. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of bottled dressings and pre-made salad kits, so making your own from scratch is the cleanest way to sidestep it entirely. Every single ingredient here is whole and unprocessed, so you know exactly what you're eating. The black pepper in the dressing isn't just for seasoning — it pairs naturally with turmeric and helps the body absorb its benefits. Thinly sliced red onion adds a sharp, savory edge if you're into it, but the salad holds its own beautifully without it. Serve it immediately after tossing so the spinach stays crisp and the strawberries keep their gorgeous color.
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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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