Curry Lemon Vinaigrette

This vibrant vegan, gluten-free citrus 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 lemon salad 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 flavorful olive oil 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.

Step-by-Step Guide:

Curry Lemon Vinaigrette

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(27 votes, average: 4.56 out of 5)
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4.6 from 27 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This vibrant vegan, gluten-free Curry Lemon Vinaigrette, bursting with the flavors of curry, cumin, coriander, garlic, and lemon, is the perfect way to make your recipes sing with flavor!

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Ingredients

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• 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)

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Instructions

1. In a small dish, whisk together olive oil, lemon juice and zest, garlic, curry powder, black pepper, coriander, and salt (optional, as desired).
2. Makes about ½ cup (8 – 1 tablespoon servings); an appropriate amount for most recipes serving 8.
3. 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.

• Prep Time: 5 minutes
• Category: Dressing
• Cuisine: Indian, 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

Try this Curry Lemon Vinaigrette on the following recipes:

Curried Lentil Cauliflower Salad
Savory Baked Tofu
Vegan California Burrito Bowl
Black Beans and Rice Vegan Bowl
Herb Grilled Vegetables
Farmers Market Pasta Salad
Pea Tendril Salad with Lemon Vinaigrette
Sesame Roasted Tempeh

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