Creating an Anti-inflammatory Turmeric Recipe for Salad Dressing just a whole lot easier. For quite a while, I have been working on this salad dressing recipe and now that I’ve done it, I am using it on everything.
Initially, I made this turmeric recipe to dress a spinach and goji berry salad but have since used it moisten and flavor my grain and veggie bowl lunch, as a marinade for chicken thighs and as the dressing for a white bean, carrot and quinoa side we had with dinner last night. I just can’t get enough of it!
3 Big Benefits of Cooking With Turmeric
Turmeric is an incredible anti-inflammatory agent for our bodies. Curcumin, the main active ingredient in turmeric is what brings out the powerful anti-inflammatory effects and acts like a strong antioxidant.
#1: Turmeric Curcumin is a known anti-inflammatory
In order to see the effectiveness of this spice, you would need to exceed 1 gram a day — which is tough to do if you’re not easy our salad dressing or other turmeric laden recipes. We don’t trust many, but we know this one supplement can be.
#2: Turmeric can increase the body’s antioxidant capacity
This spice can help fight chronic inflammation and is of utmost important when trying to preventing and treat chronic and inflammatory diseases.
#3: Using Turmeric can help prevent cancer
The major ingredient of turmeric powder is curcumin, which has normally been the subject of any medical research on this topic. Studies have shown that curcumin significantly slows the growth of breast cancer cells which were started by exposure to pesticides. And in combination with a soy protein the effect was even stronger. You can read more about it here.
Be Careful Cooking With Turmeric
My only regret with the turmeric recipe was that I made it while wearing my new white top. And I didn’t just spill a teensy bit either. If you’ve ever cooked with turmeric you are probably guessing I just threw the top out, which I would have done if it weren’t for Branch Basics Laundry Boost (it’s only $10 for 2 lbs — enough for 32 full loads!).
Turmeric Recipe Description
The funny thing is, as much as I love the salad dressing turmeric recipe I am having the hardest time ever trying to describe just what in the world it actually tastes like. I would say it is definitely savory and much more lemony and nutty than turmeric-y.
The thing is, as intensely colored as turmeric is, it’s flavor is not nearly as strong. I wouldn’t go so far as to say turmeric is super tasty, but it is a rather mild-tasting spice and that makes it great for sneaking into any number of recipes (we have a number of turmeric recipes on the blog, by the way.) In this particular salad dressing recipe, the flavors of the garlic, lemon and Dijon mustard overpower the turmeric. And that’s a good thing in my book.
For the record though, I do not set about putting the golden spice in my recipes because I love the flavor of turmeric. Instead, I’m really all about the health benefits. And there are SO many!! Just this one article alone shows how the benefits of turmeric trump at least 10 different medications. For example, did you know turmeric has been studied head to head against Prozac for the treatment of depression?
But really, you don’t need to be looking for an Rx alternative to make the salad dressing recipe because it really does taste good (if I do say so myself.)
Try one of these anti-inflammatory turmeric recipes:
- Golden Latte
- Turmeric Salad Dressing
- Mood-Boosting Turmeric Smoothie
- Slow Cooker Turmeric Chicken
- Turmeric Detox Pops
- Pain-Reducing Turmeric Tea
- Turmeric-Ginger Detox Shots
Anti-Inflammatory Turmeric Recipe for Salad Dressing
Mild tasting turmeric recipe for salad dressing that is full of flavor and healthy. Great for salads, marinade for chicken, dipping sauce for vegetables and so much more.
- Prep Time:5 mins
- Total Time:5 mins
- Yield:21x
- Category:Dressing
- Method:Food Processor
- Cuisine:American
- Diet:Vegetarian
Ingredients
- 4 cloves garlic
- 1/4 cup + 2 tablespoons extra virgin olive oil OR cold pressed (unrefined avocado oil)
- 3 tablespoonslemon juice
- 2 teaspoonsraw honey
- 2 teaspoonsturmeric
- 1/2 teaspoonDijon mustard
- 3 tablespoonshemp seeds
- 1/8 teaspoon black pepper
- 1/4 unrefined salt
Instructions
Place all ingredients in a mini processor and process until smooth and creamy.
Phyllissays
Looking forward to trying this recipe…. my son loves salads of any kind and especially homemade dressings, which he makes himself
Ivy Larsonsays
Hi Phyllis! Oh I so hope he likes it =) Please do keep me posted!
carolesays
I would like to know the fat and carb/sugar/calorie content of your recipes.
thanks.
carole.
Ivy Larsonsays
Hi Carole, I know this is a question a lot of readers ask but we purposely do not include calorie/ carb/ fat/ etc breakdowns. This blog post helps explain why: https://cleancuisine.com/calorie-counting-is-not-helpful-all-calories-are-not-equal/ Please do let me know if you have any additional questions after reading it. I hope it helps clarify!
Kyliesays
This was great. The whole family (kids and adults) enjoyed it. Served it over bowls that had quinoa, avo, roasted sweet potatoes, shredded carrots and some misc brown rice and veggies. basically a really good sauce to use to clean out the fridge!
I found this recipe looking for a turmeric dressing and will check out this blog for more!
★★★★★
Ivy Larsonsays
Hi Kylie! Thank you so much for the positive feedback =) And I am thrilled to hear the kids like it too! Here’s another Turmeric recipe that’s great for summer that I think the kids might also like: https://cleancuisine.com/turmeric-smoothie/
Please let me know if you try it (or any of the others on the blog!)
Kayteesays
What brand of dijon mustard do you use? Whenever I look for mustard, they all have sugar in them.
Ivy Larsonsays
Hi Kaytee, I mostly use Annie’s brand organic…it definitely does not have sugar, but I am not sure about the other organic brands?
Kimberly Hoover-Freysays
Do you use fresh grated or powdered tumeric for this? I’d like to try fresh-grated but am not sure if I should use more or less than 2 teaspoons. Thanks.
Ivy Larsonsays
Hi Kimberly! I use powdered turmeric for this one. I do think fresh could work though (although to be honest, I don’t have as much experience cooking with fresh turmeric). However, I think powdered is definitely more potent so if you are going with fresh you may want to double the amount.
Please let me know how it turns out if you give it a try!
Kimberly Hoover-Freysays
Thanks, Ivy. I tried it with powdered and the taste is great but I couldn’t get the texture to be as liquid as yours appears to be. Mine was like a thick sauce. I first used my mini food processor that is an extension of a handheld immersion blender–not a true food processor–and that left chunks. I transferred it to the Vitamix, but the volume was too small to do anything except splatter it around the container 🙂 So, I did mix a bit into salad and my kids actually liked it. I’ll use the rest to bake with chicken and try again if I invest in a proper mini food processor. Thanks.
Ivy Larsonsays
Thank you so much for the feedback Kimberly! And I am SO glad the kids liked it (YAY!!) The part about the vitamix splattering made me laugh though because that happens to me more often than you might think lol 😉
Heathersays
Just made this! Does it need to be refrigerated?
Ivy Larsonsays
Hi Heather, Yes! You should absolutely refrigerate it. I store mine in a mason jar and it keeps for about a week.
Angelasays
I LOVE this dressing! I have RA so I am especially thankful for this recipe beyond the rich taste. Thank you.
★★★★★
Ivy Larsonsays
Hi Angela, oh so good to know! I am thrilled to know you like it so much. Thank you for letting me know =)
Stephanie Cahillsays
This sounds amazing Ivy! I can’t wait to try it. Turmeric is such a great anti-inflammatory and I’m looking for other ways to incorporate it in my diet. Thanks!
Ivy Larsonsays
I so hope you like it Stephanie! And yes, the anti-inflammatory benefits are pretty amazing. I make a point to have turmeric in some form everyday and it really does make a difference.