Alkaline Recipe #209: Creamy Turmeric Salad Dressing (Anti-Inflammatory)

turmeric salad dressing

This turmeric salad dressing an incredibly easy, delicious and powerfully anti-inflammatory recipe that makes practically any salad or vegetable dish more flavoursome.

The combination of the turmeric with the oils from the tahini, the coconut oil (of course) and black pepper – mean that the turmeric inside the dressing is not only super-anti-inflammatory, but is also incredibly bioavailable too. This means your body can absorb it, use it and deliver it to the site of inflammation most effectively.

I am always looking for ways to get turmeric into meals, because it’s so powerful, and having a turmeric salad dressing on hand is such a simple shortcut. You can pretty much add this to anything!

There has been a lot of press over the 1998 study: “Influence of Piperine on the Pharmacokinetics of Curcumin in Animals and Human Volunteers” that found the bioavailability of curcumin increase 2000% after consumption alongside piperine (found in black pepper).

To this end, it’s worth trying to always consume turmeric with black pepper (and other studies or theories suggest fats are important in ensuring maximum bioavailability too) where possible.

The jury is out as to whether this is truly as important as the study suggests, as there have not been further follow up studies since this was published nearly 20 years ago, but why not. A little black pepper isn’t that hard to include and is rather tasty.

Alkaline Recipe #209: Creamy Turmeric Salad Dressing (Anti-Inflammatory)

creamy turmeric dressing recipe


¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons coconut oil
1 cm fresh turmeric, grated (or1 teaspoon ground turmeric – see note below)
¼ teaspoon cayenne pepper
Himalayan salt & freshly ground black pepper
Filtered water


In a food processor, blender or whisked by hand, combine all ingredients together and blend until smooth.

Add in a little filtered water a bit at a time until it has the consistency you’d like, and season with the salt and pepper to taste.

This will keep in the fridge for up to 5 days.

Note about fresh vs powdered

I always say fresh is best, but I know this isn’t always possible. However, it’s getting surprisingly easy to source fresh turmeric these days. Even amazon sells it.

If you can’t get fresh, dried/powdered turmeric is still a great option. It’s far more anti-inflammatory than other foods. However, fresh does have a greater impact.

In this 2015 study published in the Journal of Functional Foods, the researchers found significant improvement in uptake of curcumin from fresh turmeric and greater pharmacokinetics (the movement of the substance throughout the body) in comparison to dried. (source)

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  1. Annasara Reply

    I did this and it looked oh so yummy but i figured i wanted it slightly more fluide so i added water, but not filtered water because i don’t have that, and it became far mor dense, like a hard cream!! Does not filtered water bind the ingredients or what just happened? I was very surprised by this.

  2. chitra Reply

    Is there a substitute for Tahini?

  3. Su Reply

    What’s tihini?

  4. Marcia Coles Reply

    Is the Alkaline Recipe System only in digital or are there books available. I prefer books over digital.
    Thank you

    • ross Reply

      Hey Marcia

      It’s digital only – I stopped producing it as a book in 2015 based on feedback, and my ability to continually add to a digital product and enhance it for owners.


  5. Ottley Reply

    Please could you tell what is tahini oil? I never heard of that oil before.Thanks.

  6. joyce abraham Reply

    hi ross,
    is numeric good for a kidneys that that is functioning only 30 percent.