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You'll Want To Put This Anti-Inflammatory Turmeric Salad Dressing On Everything
It’s easy to get stuck in a rut with the same old salad dressing. I’m not knocking the classic oil-and-vinegar combo, but sometimes you want a little something different but don’t want bottled dressings, with their long ingredients list of "I can’t even pronounce that." Instead, take five minutes to whip up your own.
This recipe boasts some anti-inflammatory foods and hits that magic sweet spot of sweet-savory-tangy that will have you wanting to enjoy it on all the things.
Turmeric.
Turmeric has been used for thousands of years to treat a wide variety of ailments and has been shown to have powerful anti-inflammatory properties.
Miso.
Miso, a savory paste made from fermented soybeans, boasts beneficial probiotic bacteria1. There are several different varieties of miso, with red, yellow, and white being the most common. Each has its own distinct flavor. This recipe uses white miso, which has a mellow, savory flavor that will up the umami factor of whatever you add it to.
Lemon.
Lemon adds a refreshing zing of flavor and a powerful vitamin C boost2, which is important to immune system function.
Olive oil.
Olive oil has been studied for its anti-inflammatory benefits3 and is a great source of heart-healthy monounsaturated fatty acids, which have been shown to lower "bad" LDL cholesterol.
Tahini.
Tahini is a sesame seed paste that provides a warm, nutty flavor. It’s another great source of healthy, unsaturated fat and also contains magnesium, which is essential to optimal health and a potent stress reliever.
This dressing will keep in a sealed container in the fridge for up to a week, so feel free to make a bigger batch to enjoy all week long!
Anti-Inflammatory Turmeric Dressing
Makes ¾ cup
Ingredients
- 1 teaspoon turmeric powder
- 2 teaspoons white miso paste
- juice of 1 lemon (about 2 tablespoons)
- ¼ cup olive oil
- ¼ cup tahini
Method
- Whisk together ingredients until well-combined.
- To serve, toss dressing with salad; use as a marinade for chicken, fish, or tofu; or use as a dip for vegetables. It’s also wonderful drizzled over hummus.
This dressing will keep in a sealed container in the fridge for up to a week, so feel free to make a bigger batch to enjoy all week long!
This turmeric coconut oil will be your new cooking staple. Plus, the best turmeric recipes on the internet.
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