Gut Friendly Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a fruity, tangy punch that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness without any harsh or processed ingredients. The short bloom step — letting the sumac soften in the vinegar for five minutes — is a small move that makes a big difference in flavor and digestibility. Anti-inflammatory heavyweights like turmeric, ginger, and extra-virgin olive oil do a lot of quiet work here, supporting a happy gut while keeping the dressing genuinely delicious. Raw garlic and a touch of raw honey round things out, adding depth and a gentle sweetness that balances all that citrusy acidity. It comes together with a whisk and a steady hand, no blender required, and keeps well in a jar for easy weekday use. Toss it over roasted vegetables, grain bowls, or simple greens and you've instantly elevated a meal without a single ingredient your gut will regret.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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