Anti-Inflammatory Salad Dressing
This Anti-Inflammatory Salad dressing contains curcumin, the active compound in turmeric, that shows significant reduction in joint swelling.
Servings: 5 servings
Calories: 134kcal
Ingredients
- ¼ cup plus 2 tablespoons tahini
- ¼ cup fresh lemon juice (about 2 small lemons)
- 2 tablespoons maple syrup
- ½ inch ginger (grated if not using a blender)
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper or to taste
- Salt to taste
Instructions
- Blend or whisk: Transfer the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder, and black pepper to a medium bowl or blender. Add 2 tablespoons warm water. Blend or mix well until the desired consistency.
- Add salt (or salt substitute) to taste.
Notes
-
- Tahini - instead of tahini, use cashew or coconut yogurt, adjusting the quantity to taste
- Ginger - substitute with ⅛ teaspoon ginger powder instead as needed
- When substituting ingredients, ensure to incorporate heart-healthy fat along with black pepper to harness the anti-inflammatory benefits of curcumin found in turmeric.
- Storage: Refrigerate in an airtight container for up to 4 days.
Nutrition
Calories: 134kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
