Dairy Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, bold, and packed with texture, this spinach and strawberry salad is the kind of dish that makes people stop mid-bite and ask for the recipe. The golden turmeric-ginger dressing is the real star — whisked together in under a minute with olive oil, fresh lemon juice, honey, and a crack of black pepper, it delivers a warm, slightly spicy depth that plays beautifully against the sweetness of ripe strawberries. Crunchy dry-roasted almonds and pumpkin seeds add satisfying bite, while the baby spinach keeps everything fresh and light. Because every single ingredient here is naturally free of dairy, there's no swapping, substituting, or label-reading required — just wholesome, vibrant food that happens to work for anyone avoiding milk-based products. The dressing technique — coating the spinach first, then layering the toppings and finishing with a second drizzle — ensures every forkful is evenly flavored without drowning the greens. Serve it immediately after tossing so the spinach stays perky and the strawberries hold their shape. It works equally well as a light lunch on its own or as a stunning side alongside grilled proteins.
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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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