Mushroom Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people stop and ask what's in it. The star of the show is a golden turmeric-ginger dressing — whisked together with lemon juice, honey, and a crack of black pepper — that brings a warm, slightly spicy depth to every bite. Sweet sliced strawberries play off the earthy spinach in the best way, while dry-roasted almonds and pumpkin seeds add satisfying crunch and a little extra staying power. For anyone navigating a mushroom-free lifestyle, salads like this are a genuine relief — no hidden fungi lurking in a store-bought dressing or a pre-mixed blend, just clean, whole ingredients you can see and trust. The technique is simple: dress the spinach first so every leaf gets coated, then layer the toppings and finish with a final drizzle before serving. It comes together in minutes and works beautifully as a light lunch or a vibrant side alongside grilled proteins. The turmeric gives the whole salad a gorgeous golden hue that looks far more impressive than the effort required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!