Rice Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and packed with color, this spinach and strawberry salad is the kind of dish that looks like it took serious effort but comes together in minutes. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that brings a warm, slightly spicy depth to every bite. Juicy sliced strawberries play beautifully against the earthy spinach, while chopped dry-roasted almonds and pumpkin seeds add satisfying crunch and a little extra staying power. Grain-free eating can sometimes feel like you're stuck circling the same handful of meals, but this salad proves that skipping rice and other grains doesn't mean sacrificing substance or excitement. Every ingredient here is naturally free of grains — no swaps, no workarounds, just whole foods doing exactly what they're supposed to do. A thin layer of red onion (totally optional) adds a sharp, savory contrast that ties the whole bowl together. Serve it immediately after tossing so the leaves stay crisp and the colors stay vivid.
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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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