Celery Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and packed with color, this spinach and strawberry salad is the kind of dish that looks like it came from a trendy café but comes together in minutes at home. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that coats every leaf with warm, zippy flavor. Sweet strawberries play beautifully against the earthy spinach, while dry-roasted almonds and pumpkin seeds add satisfying crunch in every bite. Celery is a sneaky addition in a lot of packaged salad kits and pre-made dressings, but everything here is made from scratch with whole, simple ingredients, so there's nothing hidden to worry about. The two-stage dressing technique — coating the spinach first, then finishing with a final drizzle — means the flavors are evenly distributed without anything getting soggy. It's light enough to serve as a starter but substantial enough to stand on its own for lunch.
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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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