Meyer Lemon Vinaigrette (Salads + Bowls)

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: About 3/4 cup (4 large salads or 6 small)

Ingredients:

2 Meyer lemons, zest and juice (about 1/3 cup / 80 ml juice)

1/2 cup (120 ml) extra-virgin olive oil

1 tablespoon Dijon mustard

2–3 teaspoons honey or maple syrup

1 small shallot, very finely minced (about 2 tablespoons)

1 small garlic clove, finely minced or grated

1/2 teaspoon fine sea salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon white wine or champagne vinegar (optional)

1–2 tablespoons water, as needed to thin

Instructions:

Zest and juice the Meyer lemons, straining out seeds, and measure about 1/3 cup juice.

Add minced shallot and garlic to a bowl or jar, then pour in lemon juice and zest.

Whisk in Dijon, honey, salt, pepper, and optional vinegar until combined.

Slowly add olive oil while whisking, or shake in a sealed jar until emulsified and glossy.

Whisk in 1–2 tablespoons water, if needed, to reach your desired thickness; taste and adjust seasoning.

Store in a covered jar in the fridge for up to 1 week. Shake or whisk before drizzling over salads and bowls.

Nutrition (Calories)Approximately 110–130 calories per 2-tablespoon serving. Best for green salads, grain bowls, and roasted vegetables. Exact values vary based on oil type and sweetness level used.

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Prep Time 10

Total Time 10

Servings: 4

Course: Salad

Cuisine: American

Calories: 130

Notes

Pro Tip:
Let the vinaigrette rest briefly before serving so the shallot, garlic, and Meyer lemon flavors meld into a smoother, more balanced dressing.