Carrageenan Free Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this turmeric lemon dressing is the kind of thing that makes a simple salad feel intentional. The combination of fresh lemon juice, extra-virgin olive oil, raw honey, and ground turmeric creates a balance of tangy, earthy, and lightly sweet that works on greens, roasted vegetables, grain bowls, and more. Carrageenan — a thickener and emulsifier commonly found in bottled dressings and some dairy-adjacent products — has no place here, because this one comes together with nothing but whole, recognizable ingredients. The Dijon mustard, if you choose to use it, acts as a natural emulsifier to help the dressing hold its silky consistency without any additives. Whisking the olive oil in slowly is the small technique that makes a real difference, giving you a dressing that clings rather than pools at the bottom of the bowl. It keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week long.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup extra-virgin olive oil
- 1 tsp ground turmeric
- 1 small clove garlic, finely grated or minced
- 1 tsp raw honey
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- ½ tsp dijon mustard (optional)
Instructions
- 1
Combine the lemon juice, turmeric, grated garlic, honey, ground ginger, black pepper, and salt in a small bowl. Whisk together until the honey dissolves and the mixture is uniform.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened. If using Dijon mustard, whisk it in with the lemon juice mixture in step 1 — it helps the emulsion hold.
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