Dairy Free Turmeric Lemon Dressing
Bright, golden, and deeply aromatic, this lemon and turmeric dressing is the kind of thing that makes a simple salad feel intentional. Every ingredient here is naturally free of dairy — no swaps, no substitutions, just olive oil, citrus, and a warm lineup of spices doing exactly what they're supposed to do. The turmeric and ginger bring an earthy, slightly peppery depth, while the fresh lemon juice keeps everything lively and sharp. A touch of raw honey rounds out the acidity without tipping the whole thing into sweetness. Whisking the olive oil in slowly creates a beautifully emulsified pour that clings to greens, roasted vegetables, or grain bowls rather than pooling at the bottom of the bowl. The optional Dijon mustard is worth including if you want the emulsion to hold a little longer, especially if you're making a batch ahead. It keeps in the fridge for up to five days, so you can shake it up and drizzle it over just about anything 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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