This recipe is packed with nutrients & immunity-boosting properties. It is all-natural vegan and gluten-free. It is easy to make and can be stored in the fridge for a week.

Turmeric has antiseptic, anti-inflammatory, anti-microbial, anti-allergic and immunity booster properties. Lemons are high in vitamin C and has antioxidants properties, that helps protect cells from damaging free radicals.

This recipe is specifically balancing for Vata and Kapha dosha. For Pitta dosha, one should consume in moderation or avoid.

Time to cook & Prepare: 10 mins


  • 5-6 tbsp Fresh Lemon Juice
  • 2-inch long Fresh turmeric root or ½ teaspoon good quality turmeric powder.
  • 1-inch ginger root(Young ginger is soft)(optional)
  • 1 fresh green chili(optional)
  • ¼ teaspoon Himalaya salt/rock salt/Sea salt
  • 1 fresh green chili(optional)

Method of Preparation

  1. Squeeze the lemon juice
  2. Wash turmeric nicely and lightly remove the shin with a spoon or rub and wash.
  3. Slice the turmeric and add into the lemon juice.
  4. Wash and lightly peel the skin of ginger, and slice it. Add into the lemon juice.
  5. Add salt and add slit or sliced green chil i(optional)
  6. It can be kept it in the refrigerator for a week.


  • Lemon turmeric salad dressing can also be used as detox water concentrate. You can have it by mixing 1 tbsp of the concentrate in 1 glass of water and have it before your meals to support digestive fire.
  • You can use it on salads, sandwiches, wraps, curries, for marinating meat. Make lemonade or have it as your detox water.
  • Make it once a week and keep it in the refrigerator.

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Sourabh Agrawal

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