Low Iodine Tangy Herb Vinaigrette
Bottled dressings are one of those sneaky sources of iodized salt, added dairy, and mystery additives that can throw off a carefully managed low-iodine routine. This vinaigrette sidesteps all of that by using fine sea salt — which is naturally low in iodine — along with clean, whole ingredients you can feel confident about. Apple cider vinegar and fresh lemon juice bring a bright, tangy backbone, while turmeric and ginger add warmth and a gorgeous golden hue that makes even a simple salad look intentional. The slow drizzle of extra-virgin olive oil creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A little fresh parsley stirred in at the end lifts the whole thing with a pop of herby freshness. It comes together in minutes, stores easily in a jar, and works just as well drizzled over roasted vegetables or grain bowls as it does on a classic salad.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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