This vibrant vegan, gluten-free vinaigrette, bursting with the flavors of curry, cumin, coriander, garlic, and lemon, is the perfect way to make your recipes sing with flavor! I have said this countless times, but plant-based salads do NOT have to be boring! In addition to all of those ingredients in your salad, from the greens to the veggies to the grains to the nuts, the salad dressing can be a key element to highlight your salad, as well as help you tenderize greens. In fact, healthy olive oil vinaigrettes can help you absorb the nutrients in your diet better, as well as promote heart health. So, if you’re looking for a dressing that is healthy and light, but heavy on the flavor, this Curry Lemon Vinaigrette is a must-try! It’s one of my go-to dressings that tastes delicious on just about any salad, such as green salads, whole grain salads, pasta salads, and pulse salads. It’s especially delicious in this Curried Lentil Cauliflower Salad. In addition, you can use this vinaigrette as a marinade on tofu, tempeh, and veggies before roasting or grilling. This dressing will inspire you to actually WANT to eat salads every day. Check out how to make this nutrient-rich, healthy vinaigrette in just 5 minutes.
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Curry Lemon Vinaigrette
(1 votes, average: 5.00 out of 5)
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5 from 1 reviews
- Author: The Plant-Powered Dietitian
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Prep Time: 5 minutes - Total Time: 5 minutes
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Yield: 8 servings - Diet: Vegan
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Description
This vibrant vegan, gluten-free vinaigrette, bursting with the flavors of curry, cumin, coriander, garlic, and lemon, is the perfect way to make your recipes sing with flavor!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large lemon, juiced and zested (about 3 tablespoons juice + 1 teaspoon zest)
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon black pepper
- 1 teaspoon dried coriander
- 1 teaspoon cumin
- Sea salt (as desired, optional)
Instructions
- In a small dish, whisk together olive oil, lemon juice and zest, garlic, curry powder, black pepper, coriander, and salt (optional, as desired).
- Makes about ½ cup (8 – 1 tablespoon servings); an appropriate amount for most recipes serving 8.
- Store in an airtight container for up to 2 weeks, or serve immediately by tossing into salad, or using to marinate tofu, tempeh, and vegetables.
Category: Dressing
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 37
- Sugar: 0 g
- Sodium: 2 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 0 g
Keywords: curry vinaigrette, vegan dressing, easy vinaigrette recipe
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Try this Curry Lemon Vinaigrette on the following recipes:
Curried Lentil Cauliflower Salad
Herbed Grilled Vegetables
Savory Baked Tofu
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