Macadamia Free Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this lemon-turmeric dressing is the kind of thing you'll want to drizzle on absolutely everything. The combination of fresh lemon juice, extra-virgin olive oil, raw honey, and ground turmeric creates a beautifully balanced vinaigrette — tangy, slightly sweet, and earthy all at once. A touch of ground ginger and black pepper add gentle heat, while the optional Dijon mustard helps the emulsion stay silky and cohesive. Nut-based dressings and store-bought bottles can be a minefield when you're trying to avoid certain tree nuts, but this one is made entirely from pantry staples with zero ambiguity about what's inside. Whisking the oil in slowly is the only real technique required, and the result looks and tastes far more impressive than the effort involved. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a vibrant, homemade dressing ready to go 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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