Go Back

Anti-Inflammation Curried Black Pepper Vinaigrette

This anti-inflammation vinaigrette uses curry spice blends with turmeric, known for their health benefits, and combines them with black pepper and cayenne for a flavorful, nutrient-packed dressing.
Perfect for salads, roasted vegetables, or as a glaze for shrimp or chicken, this recipe adds a delicious and healthy twist to your meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dressing
Cuisine Indian-Inspired

Equipment

  • Small whisk
  • Airtight glass container

Ingredients
  

  • 1/4 cup lime juice
  • 2 tsp honey
  • 2 tsp curry powder plus more as needed
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup organic canola oil
  • Kosher salt to taste

Instructions
 

  • In a small bowl, combine the lime juice, honey, curry powder, black pepper, and cayenne. Whisk until smooth.
  • Gradually add the canola oil while whisking continuously until the mixture is emulsified.
  • Season the vinaigrette with kosher salt to taste. Adjust curry powder, salt, or spice levels as desired.
  • Pro tip: Dip a piece of lettuce into the vinaigrette to taste and adjust the seasoning.
  • Transfer the vinaigrette to an airtight glass container and store it in the refrigerator for up to 1 week.
  • Before serving, whisk the vinaigrette again to re-emulsify.

Notes

Health Boost: Turmeric and black pepper enhance the anti-inflammatory properties of this vinaigrette.
Serving Ideas: Drizzle over grain salads, toss with leafy greens, or use as a glaze for roasted chicken or shrimp.
Storage Tip: Ensure the container is airtight to maintain freshness and flavor.
Keyword anti-inflammation, Anti-inflammation dressing recipe, Anti-inflammatory recipes with turmeric, Healthy salad dressing ideas, Homemade vinaigrette for inflammation, Turmeric vinaigrette recipe
Tried this recipe?Let us know how it was!