Low Iodine Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this vibrant salad brings together baby spinach, juicy sliced strawberries, crunchy almonds, and pumpkin seeds in a way that feels both nourishing and a little celebratory. The golden dressing — built from olive oil, fresh lemon juice, raw honey, turmeric, and grated ginger — comes together in under a minute and coats every leaf with warm, subtly spiced flavor. Low-iodine eating can sometimes feel restrictive, especially when it comes to dressings and toppings that often sneak in iodized salt or seafood-derived ingredients, but every component here is naturally compliant and easy to verify. The recipe calls for plain salt rather than iodized, and the whole thing relies on whole, minimally processed ingredients you can feel confident about. Turmeric and black pepper are a classic pairing for a reason — the pepper helps activate the turmeric, and together they give the dressing a depth that goes way beyond a basic vinaigrette. Toss it together just before serving so the spinach stays crisp and the strawberries hold their shape, and you've got a stunning salad that works as a light lunch or a standout side.
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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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