Rice 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 on absolutely everything. Fresh lemon juice brings a sharp citrusy lift, while ground turmeric and ginger add earthy depth and that gorgeous amber color. A touch of raw honey balances the acidity without making it sweet, and the optional Dijon mustard does double duty — adding a subtle kick and helping the emulsion stay together beautifully. Whisking the olive oil in slowly is the key move here, giving you a dressing that clings to greens instead of pooling at the bottom of the bowl. Store-bought dressings are notorious for sneaking in starches, thickeners, and grain-based additives, so making your own from scratch means you know exactly what's in every drop. 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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