Shellfish Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely stunning on the table, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that comes together in seconds and coats every leaf with warm, citrusy depth. Sweet strawberries play beautifully against the earthy spinach, while dry-roasted almonds and pumpkin seeds add satisfying crunch and a little nutty richness. Because this salad is built entirely from whole, plant-based ingredients, there's zero guesswork about hidden seafood derivatives or cross-contact risks that can sneak into store-bought dressings and pre-made salad kits. The turmeric gives the dressing a gorgeous amber hue and a subtle warmth that feels anything but ordinary. Toss it together just before serving and it's ready to go — no cooking, no fuss, just a bowl of something genuinely delicious.
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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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