This Meyer Lemon Vinaigrette Dressing has a light tangy slightly sweet burst of citrus flavour that makes it perfect for any salad! Easy to make in just a few minutes and makes enough for 3 large salads. A great dressing to include in any weekly meal prep!
This lemon vinaigrette only takes a few simple ingredients to make. I have used Meyer lemons in this recipe for no other reason that I love the slightly sweeter flavour they have compared to other lemons. You don’t need to use Meyer lemons for this recipe. Regular lemons will do just fine but if you can find them I highly recommend you pick some up.
About Meyer Lemons
Meyer lemons originated in China and are a sweeter lemon that is smaller and rounder than a regular lemon and has a slightly brighter and orange rind than your typical lemon. They taste like a cross between a mandarin orange and a lemon giving them a sweeter and less acidic flavour.
They are available all year but much easier to find in the winter months. For more information about Meyer lemons click here.
uses for Meyer lemons
Meyer lemons are very versatile and can be used much like a regular lemon in a number of recipes. I like to use them in the following ways:
- Vinaigrette Dressing Recipes
- Bread and Loafs
- Pies and Tarts
How to Make Meyer lemon vinaigrette
Simply add the following ingredients to a medium jar with a lid or other container that can be tightly sealed. Shake well and use it over salads or as a marinade. If using as a marinade be sure to only marinate your proteins for under an hour so that the acidity from the lemons do not affect the texture of the meat or protein of choice. The acid from the lemons tends to break down the protein fibres quite quickly.
Tips for making the best lemon vinaigrette
- Always use fresh lemons for juicing
- Use a lemon juicer or cover the cut side of the lemon with cheesecloth when juicing to keep the lemon pits out of the juice
- Wash and dry the lemons before zesting
- Add the lemon juice and olive oil before adding the honey so that the honey doesn’t go straight to the bottom of the jar and get stuck there. Makes it easier to mix in this order
- If you can’t find Meyer lemons that’s cool. Just add a little more honey to compensate to get the level of sweetness you are looking for. I would recommend an additional tsp.
- Store any unused vinaigrette dressing in a tightly sealed container for up to 1 week in the fridge. Shake well each time before serving.
Other great salads And Vinaigrette Recipes to try!
- Winter Garden Salad
- Crunchy Chinese Chicken Salad
- Pomegranate Vinaigrette
- Asian Cucumber Salad
- Easy & Zesty Quinoa Salad
- Beet and Arugula Salad with Goat Cheese
Meyer Lemon Vinaigrette Recipe
- Measuring Cups
- Measuring Spoons
- Lemon Zester
- Resealable Jar or bottle
- 1/2 cup olive oil
- 1/3 cup fresh Meyer lemon juice about 4 Meyer lemons
- 1 garlic clove minced
- 1 tsp liquid honey
- 1 tsp graining Dijon mustard
- 1 Meyer lemon zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- Add all ingredients to a medium resealable jar. Seal tightly. Shake to mix well. Serve over top of salads or use as a marinade.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.