Yeast 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. Many store-bought dressings sneak in vinegar, fermented ingredients, or additives that don't work for a yeast-free lifestyle, so making your own is genuinely the smarter move. Here, fresh lemon juice does all the acidic heavy lifting, giving you that tangy punch without any fermentation involved. Extra-virgin olive oil gets whisked in slowly until the whole thing emulsifies into a silky, slightly thickened pour — and if you add the optional Dijon mustard, it helps that texture hold beautifully. Ground turmeric and ginger bring earthy, anti-inflammatory warmth, while raw honey rounds out the sharpness just enough. It comes together in a single bowl in minutes and keeps in the fridge for up to five days, so you can meal-prep your way to better salads 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)
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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