Cut the Inflammation Oil-Free Turmeric Dressing

Recipe by Katie Mae

Makes 4 servings | Ready in 5 minutes | Stores 1 week in fridge


1½ cups water
½ cup walnuts OR ¼ cup nut butter
4­ Medjool dates, pitted
2-inches fresh turmeric OR 2 teaspoons ground turmeric
2-inches fresh ginger OR 2 teaspoons ground ginger
2 large garlic cloves OR 1 teaspoon garlic granules
½ teaspoon black pepper


  1. Add all of the ingredients to a blender and blend into a smooth dressing.
  2. Pour the dressing over two individual salads or store in an air-tight container in the fridge.

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If you’ve heard turmeric is this powerful superfood and now you’re wondering how you can get more of this spice in your diet, you’re going to be ALL ABOUT this dressing!

This weekend, I know I’ve fallen for this dressing, and I imagine it will be life-long love affair!

To start with it has a stimulating and delightful balance of spice and sweetness. It makes every bite intriguing, which is just what I want when it comes to salad.

On top of the craveable flavor, I’m extra motivated to make this dressing for the sole reason that I want to have turmeric in my diet daily.

There’s a large body of scientific evidence showing that turmeric is remarkable for human health, in large part thanks to its anti-inflammatory and anticarcinogenic effects.

Thus, Dr. Greger of recommends we have 1/4 teaspoon of ground turmeric per day (or about one teaspoon fresh) to reap the health and longevity benefits.

Of course, I don’t need to have it every day, but I shoot for most days. It’s just become natural for me to think about adding it to my homemade latte in the morning, stir-fry, my salad dressing, etc.

This oil-free recipe is the variation I make most often when I want a turmeric salad dressing. With a green salad, I like to make sure I add some fresh fruit because it pairs so well with the warming spices of turmeric and ginger.

Although I call it a dressing, you can also use it as a sauce drizzled over a Buddha bowl or roasted vegetables, or use it to make a veggie curry.

It’s very versatile, and I encourage you to get creative and see how many dishes you can add it to!

If you find a combo that you absolutely love, let us know below, and maybe you’ll inspire others to try it.


  1. Tracey Meinen

    I’d love to know what else is in this beautiful salad!

    1. KatieMae

      Of course! In this salad I used spinach as the base, then red bell pepper, steamed beets, cucumber, persimmon, and topped with a few sliced pickles and crumbled walnuts. It was all very delicious with this turmeric dressing!

      1. Tracey Meinen

        Thank you!

      2. Tracey Meinen

        I also meant to ask, do you need to soak the walnuts overnight if you want a creamy drerssing?

  2. KatieMae

    Tracy, if you have a powered blender (i.e. Vitamix, Blendtec), you do not need to soak the nuts overnight. If you’re using a non-high-powered blender than it depends on how you creamy you want your dressing. If you like it super creamy, then I would soak the nuts for a few hours (or overnight) and then drain the soak water before adding them to the dressing.

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