Red Meat Allergy Friendly Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and packed with texture, this vibrant salad brings together sweet strawberries, tender baby spinach, crunchy almonds, and nutty pumpkin seeds in a way that feels genuinely exciting rather than like an afterthought. 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, zippy flavor. Since red meat allergies require steering clear of beef, lamb, pork, and other mammalian proteins, a salad like this is a natural fit, built entirely around plants, seeds, and healthy fats with zero risk of hidden meat-based ingredients. The turmeric and black pepper pairing is a smart move, and the fresh ginger keeps the dressing lively without overpowering the sweetness of the strawberries. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a boost of plant-based protein, so this doesn't feel like a side dish — it holds its own as a full meal. Toss it together in minutes and serve immediately for the best texture, while the spinach is still crisp and the strawberries are juicy and fresh.
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!