Low Iodine Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this dressing transforms even the simplest salad into something worth talking about. The combination of fresh lemon juice, ground turmeric, and ginger gives it a bold, layered flavor that feels far more complex than the short ingredient list suggests. For anyone navigating a low-iodine eating plan, store-bought dressings can be a minefield of unexpected additives and hard-to-verify ingredients — making a homemade version like this one a genuinely smart move. Every ingredient here is straightforward and iodine-friendly, from the extra-virgin olive oil to the raw honey and freshly squeezed lemon. The optional Dijon mustard does double duty as both a flavor boost and an emulsifier, helping the dressing stay cohesive and glossy rather than splitting into oily puddles. Whisk it together in minutes, pour it over roasted vegetables or leafy greens, and refrigerate any leftovers in a sealed jar for up to five days. It's the kind of versatile, feel-good staple that earns a permanent spot in your weekly rotation.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp dijon mustard (optional)
Can be omitteddijon mustard
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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