Soy Free Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this turmeric lemon dressing is the kind of thing you'll want to pour over everything — grain bowls, roasted vegetables, simple green salads, you name it. Store-bought dressings are notorious for sneaking in soy-based emulsifiers and additives, so making your own from scratch is genuinely the easiest way to stay clear of that. Here, extra-virgin olive oil and a touch of Dijon mustard do all the emulsifying work, giving you a silky, cohesive pour without any hidden ingredients. The combination of turmeric, ginger, garlic, and black pepper creates a dressing that tastes complex and almost restaurant-worthy, even though it comes together in just one bowl with a whisk. Raw honey rounds out the citrus with a gentle sweetness, and the whole thing keeps in the fridge for up to five days — so you can make a batch on Sunday and have it ready all week. Just give it a good shake before you use it, and you're good to go.
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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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