Paraben Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this vibrant salad layers tender baby spinach with juicy sliced strawberries, crunchy dry-roasted almonds, and nutty pumpkin seeds for a combination that feels both light and satisfying. The real star is the golden dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, raw honey, ground turmeric, and freshly grated ginger that comes together in about thirty seconds and coats every leaf with warm, zippy flavor. Parabens are synthetic preservatives that sneak into far more packaged foods and bottled dressings than most people realize, so making your own from scratch with whole, recognizable ingredients is one of the easiest ways to sidestep them entirely. Every single component here is a whole food with nothing hidden, which means you can dress and toss with total confidence. The black pepper in the dressing isn't just for seasoning — it plays beautifully off the turmeric and ginger, giving the whole thing a gentle, aromatic warmth that keeps you going back for another forkful. Toss gently and serve immediately so the spinach stays perky and the strawberries hold their shape. It's the kind of salad that looks like you tried really hard but took almost no time at all.
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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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