Acid from lemons, fat in olive oil, fresh cracked pepper, and salt combined with shallots and turmeric, make a healthy and delicious combination. Turmeric has powerful anti-inflammatory properties and is the spice that makes curry yellow. Fresh pepper makes the turmeric more bioavailable, and using natural sea salt adds over 80 beneficial elements.
Several years ago, I got away from using vinegar in my dressings. The clean tang of citrus seems more palate-pleasing and fresh to me. This basic recipe is my go-to, use-it-on everything dressing. It is especially delicious on my Kale and butternut squash salad.
Lemon & Shallot Vinaigrette With Turmeric
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 small shallot finely chopped
- tsp thinly sliced fresh turmeric root - optional
- Fresh cracked pepper and natural sea salt to taste
Instructions
- Put all ingredients in a jar, shake well to combine. Enjoy on everything!
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
