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Lemon Curry Vinaigrette

A zesty and flavorful vinaigrette blending tangy lemon juice with aromatic curry spices, perfect for drizzling over salads, roasted vegetables, or grain bowls. This easy-to-make dressing brightens up any dish with a unique fusion of citrus and spice.
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings: 6
Course: Main Course
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup fresh lemon juice about 1 large lemon
  • 1/2 cup olive oil extra virgin preferred
  • 1 tbsp curry powder mild or spicy based on preference
  • 1 tsp maple syrup or honey
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • Whisk
  • Bowl

Method
 

  1. In a bowl, whisk together lemon juice, olive oil, and maple syrup until well combined.
  2. Add curry powder, turmeric, salt, and black pepper to the mixture and whisk again until smooth.
  3. Taste and adjust seasoning as desired. If you prefer a sweeter dressing, add a bit more maple syrup.
  4. Use immediately or refrigerate in an airtight container for up to one week. Shake well before using.

Notes

For extra zest, add a teaspoon of grated ginger.
This vinaigrette pairs well with leafy green salads, roasted vegetables, or grain bowls.
Shake well before each use as ingredients may separate over time.