Citric Acid Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this spinach and strawberry salad is the kind of dish that makes people stop and ask what's in it. The dressing is where the magic happens — a quick whisk of olive oil, honey, turmeric, and freshly grated ginger creates something warm and golden that clings perfectly to every leaf. Strawberries bring natural sweetness, while dry-roasted almonds and pumpkin seeds add satisfying crunch and a little protein to keep things interesting. For anyone navigating a citric acid sensitivity, this salad is a genuine find — the tartness in the dressing comes entirely from fresh lemon juice, which is a whole-food source rather than the processed additive that causes so many problems in packaged foods and bottled dressings. Baby spinach is a naturally gentle base, and every other ingredient here is clean and straightforward with no hidden additives to worry about. The whole thing comes together in just a few minutes of whisking and tossing, making it an easy go-to for lunch or a vibrant starter at dinner. Serve it immediately so the leaves stay crisp and the colors stay stunning.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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