Tangerine Turmeric Dressing has become a recent sensation here at the ranch. It’s summertime, and the heat is pummeling us daily. But a light supper of vegetables with a bit of leftover barbecued chicken or grilled steak is always refreshing.
Health Benefits of Turmeric
Fresh raw turmeric which is the key ingredient in Tangerine Turmeric Dressing has several health benefits. Digestion, blood purification and inflammation are all improved when you include raw turmeric in your diet. You can read more about it online, but here is an article from Dr. Weil that you might find informative.
I love this light fruity salad dressing as it is so versatile. You can change the tangerine juice to pineapple or orange depending what you have on hand. I have not tried adding powdered turmeric to the dressing, but I am sure about a teaspoon would work. Powdered turmeric may not have all the health benefits as raw turmeric, but dried powdered turmeric is much easier to find in the supermarket.
Make Dressing in Advance
Just like all salad dressings, Tangerine Turmeric Dressing is much better when made at least a day in advance. The flavors will have a chance to blend completely.
Also, even though the recipes calls for using an immersion blender, I don’t recommend blending in the olive oil. This dressing is more of a “splash” type of dressing. Using an immersion blender to combine the dressing with the olive oil may result in forming an emulsion which will have a creamier, thicker texture – Not a bad thing, but the dressing addition will become a dollop instead of a splash. Your call.
Keep a batch of Tangerine Turmeric Dressing in the fridge for those last-minute meals that seem like blah leftovers. Add a bit of bright fresh dressing, and it’s a new sensation! So delicious for those hot summer days!Print
Tangerine Turmeric Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups (480ml) 1x
- Category: Dressings
1oz fresh turmeric, peeled and chopped (28g)
1 cup fresh tangerine, orange or pineapple juice (240ml)
2 tbs. rice wine vinegar (30ml)
Juice of 2 limes
1 clove garlic
Salt and pepper to taste
½ cup olive oil (120ml)