Vegetarian Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this dressing transforms even the simplest bowl of greens into something worth talking about. Fresh lemon juice brings a sharp citrusy lift, while ground turmeric and ginger add earthy depth and a gorgeous color that looks almost too good to pour. A touch of raw honey balances the acidity without tipping the whole thing into sweetness, and the optional Dijon mustard is a quiet hero — it locks the emulsion together so the dressing stays silky and cohesive. Whisking the olive oil in slowly is the one technique worth paying attention to here, and the result is a dressing that clings to leaves rather than pooling at the bottom of the bowl. Every ingredient is straightforwardly plant-based, so there's no label-reading required and no animal products hiding in the mix. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a weeknight shortcut 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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