Turmeric Salad Dressing
This zingy turmeric salad dressing is a super creamy and lemony sauce to drizzle over your salads and veggie dishes.
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Servings: 4
Ingredients
- ¼ cup (65 g) tahini
- ⅓ cup (80 ml) water
- 1 tablespoon freshly grated turmeric root sub ¼ teaspoon ground turmeric
- 1 tablespoon freshly grated ginger sub ¼ teaspoon ground ginger
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Pulp of ¼ of a lemon
- 2 teaspoons maple syrup sub agave syrup
- ⅛ teaspoon salt
- Freshly cracked black pepper
Instructions
- Wash the ginger and turmeric and gently scrub them with a vegetable brush.
- Grate the ginger and turmeric and zest the lemon. Cut the lemon in 4 and retrieve the pulp from one of the quarters.
- Blend. Add the tahini, water, grated turmeric, grated ginger, lemon juice, lemon zest, lemon pulp, maple syrup, and salt to a small blender jar. Blend until smooth. Alternatively, mince the lemon pulp with a knife and combine everything in a small bowl.
- Transfer to an airtight container and store in the refrigerator for up to a week.
Notes
- Be careful when cooking with turmeric, especially fresh turmeric root, as its stains are difficult to get out of clothes and countertops.
- Use a glass jar for blending if possible. Blending fresh turmeric in a plastic jar will most likely turn it slightly yellow.
- If your blender jar is stained, let it rest in the sun for a day and the yellow color should completely fade away.
- Add more water if you like your dressing on the runnier side.
- The color of the dressing will intensify after a few hours and turn from light yellow to bright yellow.
Nutrition
Calories: 110kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Fiber: 1g | Sugar: 2g
Equipment
- Small blender preferably with glass jar to avoid stains
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