This spiced preserved-lemon dressing recipe brings any salad to life, but it's especially delicious combined with lentils or grains, such as quinoa, barley or freekah.

Joyce Goldstein


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, salt and pepper. Whisk in oil, then stir in preserved lemon peel (or lemon zest).



Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature before using.

Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at

Nutrition Facts

118 calories; protein 0.2g; carbohydrates 1.4g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.4g; fat 12.6g 19% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 192IU 4% DV; vitamin c 5.6mg 9% DV; folate 3mcg 1% DV; calcium 5.2mg 1% DV; iron 0.2mg 1% DV; magnesium 1.9mg 1% DV; potassium 25.6mg 1% DV; sodium 187.6mg 8% DV; thiaminmg.