Preserved Lemon Citrus Dressing

Preserved Lemon Citrus Dressing

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From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ⅓ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ⅓ cup extra-virgin olive oil
  • ¼ cup chopped preserved lemon peel (see Tip) or 1 teaspoon lemon zest


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  1. 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 information

  • Serving size: 2-Tbsp.
  • Per serving: 118 calories; 13 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 192 IU vitamin A; 6 mg vitamin C; 5 mg calcium; 0 mg iron; 188 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ fat

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