Anti-inflammatory Turmeric Dressing
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A bright turmeric and ginger dressing with olive oil and lemon. Packed with antioxidants and omega-3s, it is designed to reduce inflammation and support digestion while elevating winter salads.
- Time
- 5 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small glass jar or bowl, combine the extra virgin olive oil and freshly squeezed lemon juice.
Add the ground turmeric, grated fresh ginger, and maple syrup to the liquid mixture.
Season with a pinch of sea salt and a generous crack of black pepper, which helps the body absorb the curcumin in the turmeric.
Whisk vigorously or seal the jar and shake well until the dressing is emulsified and bright yellow.
Taste and adjust seasoning if necessary, adding more lemon for acidity or maple syrup for sweetness.
Notes
This dressing is blender-free and oven-free. It can be stored in an airtight container in the refrigerator for up to one week. If the olive oil solidifies in the fridge, let it sit at room temperature for a few minutes before shaking and serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 172
- Protein
- 0 g
- Carbs
- 3 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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