Yeast Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished eating. The star of the show is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that comes together in about thirty seconds and coats every leaf with warm, citrusy flavor. Skipping yeast entirely is effortless here because every single ingredient is whole and unprocessed, with no fermented components or hidden additives to worry about. Crunchy dry-roasted almonds and pumpkin seeds add satisfying texture alongside the juicy strawberries, making this feel like a complete, nourishing plate rather than a side thought. The black pepper in the dressing isn't just seasoning — it helps activate the turmeric, so you're getting the full benefit of that golden spice in every bite. Serve it immediately after tossing so the spinach stays crisp and the strawberries hold their shape. It's the kind of salad that works just as well for a weeknight dinner as it does for impressing guests at a weekend lunch.
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!