This dressing can be adapted in so many ways, and it’s flavors never get old on a salad!
1/2 cup freshly squeezed lemon juice
1 clove garlic, minced
2 Teaspoons Dijon mustard
1/2 Teaspoon ground turmeric
1/2 Teaspoon sea salt, or to taste
Freshly ground black pepper to taste, I used 1/4 Teaspoon
1 cup olive oil
- 1 Tablespoon minced fresh ginger
- 1 Teaspoon curry powder + 1 Tablespoon minced fresh ginger
- 1–2 Tablespoons tahini + 1 Tablespoon minced fresh ginger
Place all the ingredients into a mason jar in the order listed. Secure a lid, then shake until emulsified.
Or you can place all ingredients except the olive oil into a medium sized bowl and whisk together. Then adding the oil in a thin steady stream, continuing to whisk constantly until all the oil is added, and the dressing is emulsified.
Store in an airtight container of your choice in the refrigerator for up to 1 week.
If you’d like to make less dressing, the recipe can easily be halved, just use a very small clove of garlic.
- Category: Dressing
- Method: Whisking
- Cuisine: American
Keywords: Dressing, Vinaigrette, Salad Dressing, Vegan, Paleo, Turmeric, Lemon Turmeric Dressing