Paleo Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a tangy, almost fruity tartness that pairs beautifully with the brightness of fresh lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy backbone that makes this dressing feel genuinely special. Every ingredient here is whole, unprocessed, and completely grain- and legume-free, so it fits naturally into a clean eating approach without any substitutions or workarounds. The technique of letting the sumac steep in the vinegar first is a small step that pays off big — it softens the spice and pulls out a rich, complex color before you even add the olive oil. Whisking in the extra-virgin olive oil slowly creates a beautifully emulsified dressing that clings to greens rather than sliding off. A touch of raw honey is optional but rounds out the acidity in a way that feels balanced rather than sweet. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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