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Lemon Ginger Turmeric Dressing

by Vimerson Health Team September 09, 2019 2 Comments

Lemon Ginger Turmeric Dressing

Turmeric nowadays has become one of the most popular health food ingredients. The golden spice has acquired such popularity thanks to its wonderful health benefits.
I was getting tired of the typical go-to Caesar salad or olive Greek dressing. These dressings taste great but I was looking for something bolder to tickle my tastebuds. 
So today I decided to get inspired and play around with a new dressing. I did a bit of research, and now I can share with you this fresh and zingy Lemon ginger turmeric dressing, for you to use with any kind of fresh salad or grilled vegetables.
I even went the extra mile and added another super spice to the dressing, zingy ginger!
Juice from 2 large size lemons (preferably organic), approximately 1/4 cup of fresh juice
1 fresh medium ginger (peeled + grated)
1 garlic clove
2 tsp ground turmeric powder - be careful, it can stain!
3 tbs extra virgin olive oil
1 tbs apple cider vinegar
1/4 tsp milled black pepper
Pinch of salt
Place all these ingredients in a mixer-grinder and blend them until the mixture becomes smooth. Add all any seasoning you like.  Drizzle over your favorite summer salad, or grilled vegetables.
The dressing will keep in the fridge for a couple of days, but make sure to shake it when you remove it from the fridge, to make sure it’s smooth again before you reuse it.
Enjoy some turmeric and ginger health benefits, and refreshing taste, with this simple lemon ginger salad dressing!
Marilyn, Vimerson Health.

Vimerson Health Team
Vimerson Health Team


2 Responses


September 19, 2019

Hi Cynthia,

that is a great idea!

There is always an ‘ideal’ but if it’s not readily accessible, or we are not yet ready to invest in it, then seeking an alternative is perfectly understandable.

The potency of the ginger will not be the same in comparison, but do let us know how you get on, for others out there who maybe can’t find fresh ginger readily available!

Cynthia McHugh
Cynthia McHugh

September 18, 2019

I am going to make some of this right now, but with ground ginger since that is what I have on hand. Then if I like it, will pick up fresh ginger.

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