Hazelnut Free Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this turmeric lemon dressing is the kind of thing you'll want to drizzle over everything — grain bowls, roasted vegetables, simple green salads, you name it. The base is beautifully straightforward: fresh lemon juice, extra-virgin olive oil, and a handful of pantry spices that come together in minutes with just a whisk and a bowl. Ground turmeric gives it that gorgeous color and earthy depth, while ginger and black pepper add a gentle kick that keeps every bite interesting. The optional Dijon mustard is a smart touch — it acts as an emulsifier, helping the oil and lemon juice bind into a smooth, cohesive dressing that clings rather than pools. Store-bought dressings can be a real minefield when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to feel confident about what's actually in the bottle. Making it yourself with these clean, whole ingredients means you know exactly what's going in — no surprises, no label anxiety. It keeps in the fridge for up to five days, so a single batch can carry you through the whole week.
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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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