Pescatarian Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely exciting to look at, this spinach and strawberry salad is the kind of dish that makes people stop scrolling and actually want to cook something. The star of the show 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. Sliced strawberries bring a juicy sweetness that plays beautifully against the earthy spinach, while dry-roasted almonds and pumpkin seeds add satisfying crunch in every bite. The turmeric gives the whole bowl a gorgeous golden hue that feels almost too pretty to toss — almost. This is a naturally meat-free salad that still delivers real substance and bold flavor, making it an easy win for anyone eating with a focus on seafood and plants. It comes together in just a few minutes with no cooking required, so it's perfect as a light lunch, a starter, or a vibrant side alongside grilled fish.
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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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