Coconut Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, bold, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people stop and ask what's in it. The star is a golden dressing built from olive oil, fresh lemon juice, raw honey, turmeric, and grated ginger — warm and citrusy with just enough heat from freshly ground black pepper to keep things interesting. Baby spinach holds up beautifully as a base, while juicy sliced strawberries add a pop of sweetness that plays perfectly against the earthy, anti-inflammatory notes of the dressing. Dry-roasted almonds and pumpkin seeds bring satisfying crunch and a little extra protein, making this feel like a complete dish rather than a side thought. Many store-bought dressings and packaged salad kits sneak in coconut-derived emulsifiers or oils, so mixing your own from scratch here is both smarter and tastier. Everything comes together in one bowl with a quick whisk and a couple of gentle tosses — no cooking required, no complicated technique, just fresh ingredients doing exactly what they're supposed to do. It's the kind of salad you'll want on repeat all week.
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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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