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


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; 12.6 g total fat; 1.8 g saturated fat; 188 mg sodium. 26 mg potassium; 1.4 g carbohydrates; 0.3 g fiber; 0.2 g protein; 192 IU vitamin a iu; 6 mg vitamin c; 3 mcg folate; 5 mg calcium; 2 mg magnesium;