Zesty Mānuka Lemon & Turmeric Dressing
A bright, anti-inflammatory salad dressing sweetened with New Zealand Mānuka honey
A quick, vibrant dressing combining cold-pressed olive oil, fresh lemon, Dijon mustard and Mānuka honey with a hint of turmeric for colour and gentle spice. Great on leafy salads, roasted veg or as a drizzle for grain bowls.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
3
tablespoons
extra virgin olive oil
(Notes: cold-pressed for best flavour)
1.5
tablespoons
Mānuka honey
(Notes: use a runny Mānuka honey (see Manuka section for grade))
1
tablespoon
Dijon mustard
(Notes: for emulsification and tang)
2
tablespoons
fresh lemon juice
(Notes: about 1 medium lemon)
1
tablespoon
apple cider vinegar
(Notes: mild acidity to balance the honey)
1/2
teaspoon
ground turmeric
(Notes: adds colour and anti-inflammatory properties)
1
clove
garlic
(Notes: finely minced)
1/2
teaspoon
sea salt
(Notes: adjust to taste)
1/4
teaspoon
freshly ground black pepper
(Notes: to taste)
1-2
tablespoons
warm water
(Notes: to loosen consistency if needed)
Instructions
Step 1
In a small bowl or jar, whisk together the lemon juice, apple cider vinegar, Dijon mustard and Mānuka honey until smooth and honey has dissolved.
Tip: If the honey is very thick, warm it slightly (hold the jar in warm water) to make it easier to combine.
Timing: PT0S
Step 2
Add the minced garlic and ground turmeric, then slowly drizzle in the olive oil while whisking vigorously (or tighten the jar lid and shake) to create an emulsion.
Tip: Pour the oil in a thin stream for a creamier emulsion; shaking in a jar is an easy alternative.
Timing: PT0S
Step 3
Season with sea salt and black pepper, taste and adjust sweetness or acidity — add a little more Mānuka honey or lemon if needed. If the dressing is too thick, stir in warm water, one tablespoon at a time, until desired consistency is reached.
Tip: Warm water helps the honey stay incorporated and mellows turmeric's dryness.
Timing: PT0S
Step 4
Cover and refrigerate for at least 10 minutes to let flavours meld (this short rest enhances the turmeric and lemon integration).
Tip: This dressing can be made several hours ahead — bring back to room temperature and shake before serving.
Timing: PT10M
Step 5
Give the dressing a final whisk or shake before drizzling over salads, roasted vegetables or grain bowls.
Tip: Store in the fridge for up to 5 days; re-whisk as turmeric may settle.
Timing: PT0S