Lactose Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, jewel-toned, and packed with contrasting textures, this salad is the kind of dish that looks like it took way more effort than it actually did. Baby spinach gets tossed in a golden turmeric-ginger dressing that's zippy from fresh lemon juice and just barely sweet from a touch of raw honey — it's genuinely one of those dressings you'll want to put on everything. Sliced strawberries bring a juicy pop of color and sweetness that plays beautifully against the earthy warmth of the turmeric, while chopped dry-roasted almonds and pumpkin seeds add satisfying crunch in every bite. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just wholesome, vibrant food as it is. The dressing comes together in about 30 seconds of whisking, making this an effortless option for a weeknight side or a lunch that actually feels special. Serve it immediately after the final toss so the spinach stays fresh and the strawberries hold their shape.
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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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