Emulsifier 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 scrolling and actually want to cook. The dressing is where the magic happens — olive oil and lemon juice come together with raw honey, turmeric, and freshly grated ginger for a vinaigrette that's bold, warming, and completely free of the synthetic emulsifiers you'll find lurking in most bottled dressings. Whisking it by hand for about thirty seconds is all it takes to get a smooth, golden coating that clings naturally to every leaf. Baby spinach provides a tender base, while sliced strawberries bring a juicy sweetness that plays beautifully against the earthy spice of the turmeric. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a little protein, making this feel like a real meal rather than a side thought. A few thin rings of red onion are optional but add a sharp, savory edge that rounds everything out. It comes together fast, looks stunning, and every single ingredient earns its place.
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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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