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!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large lemon, juiced and zested (about 3 tablespoons juice + 1 teaspoon zest)
- 1 clove 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.
- Prep Time: 5 minutes
- Category: Dressing
- Cuisine: American, Indian
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
