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Turmeric Lemon Vinaigrette

Sauce / dressing

Contributed by: BMC Teaching Kitchen

Turmeric Lemon Vinaigrette in a small glass jar, next to a large bowl of kale salad with parmesan cheese on top.

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Turmeric is an anti-inflammatory plant that is bright yellow and adds a delicious flavor in this dressing.

Serves:
8 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes

Ingredients


Turmeric_root - 1” piece, fresh or 1 teaspoon ground Garlic - 3 cloves or 1 teaspoon, powdered Lemon - 1 lemon (juice only) or ¼ cup lemon juice Mustard - ½ teaspoon dijon or ¼ teaspoon mustard powder Oil - ½ cup olive, avocado, canola or other neutral-tasting* oil Salt - ½ teaspoon kosher/sea salt or ¼ teaspoon table salt Pepper - to taste

Instructions

Step 1
Wash the turmeric and peel with a spoon (peeling is optional).
Step 2
If using a blender, combine all ingredients in a blender and blend until smooth. If not using a blender, grate the turmeric (with a cheese grater), put all the ingredients in a jar, and shake vigorously.
Step 3
Taste it and add salt/pepper as needed, and shake before each use to emulsify the ingredients.

Notes

*neutral oil means one without a lot of flavor. Examples include sunflower, canola, vegetable, light olive oil, and avocado oil. 

Nutrition Information

Calories:
125 Calories
Fat:
13.5
Saturated Fat:
0
Carbohydrates:
Net Carb: 0
Dietary Fiber:
0
Protein:
0
Sodium:
75

Dietary Restrictions

Vegetarian