Meyer Lemon Vinaigrette


When Meyer lemons are in season, typically between November and March, be sure to snag some to make this Meyer lemon vinaigrette. Meyer lemons are much less tart and acidic than traditional lemons; they're like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

close up view of Meyer Lemon Vinaigrette next to a cheese, lemons and a grater on a wooden cutting board
Prep Time:
10 mins
Total Time:
10 mins
3/4 cup


  • ¼ cup extra-virgin olive oil

  • 3 tablespoons Meyer lemon juice

  • 1 tablespoon white balsamic vinegar

  • 1 tablespoon freshly grated Parmesan cheese

  • 1 small garlic clove

  • ½ teaspoon Meyer lemon zest

  • ¼ teaspoon salt

  • teaspoon ground black pepper


  1. Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts (per serving)

136 Calories
14g Fat
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 136
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 166mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g
Vitamin C 2mg 12%
Calcium 17mg 1%
Iron 0mg 1%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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