Lupin Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this vibrant salad brings together baby spinach and ripe strawberries in a way that feels both effortless and a little bit special. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that coats every leaf with warm, citrusy depth. Black pepper in the dressing isn't just seasoning; it actually helps the turmeric do its thing, and you'll notice how the color transforms the whole bowl into something almost jewel-like. Crunchy dry-roasted almonds and pumpkin seeds add satisfying texture and make this feel like a complete dish rather than a simple side. For anyone navigating lupin avoidance, this recipe is naturally a safe choice — every ingredient is straightforward, with no flours, legume-based fillers, or processed additions to second-guess. It comes together in just a few minutes of whisking and tossing, which makes it perfect for a weeknight dinner or a weekend lunch when you want something that looks impressive without much effort. Serve it immediately after that final gentle toss so the spinach stays crisp 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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