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Jar of preserved lemon vinaigrette
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5 from 1 vote

Preserved lemon vinaigrette

This tart and aromatic vinaigrette adds a wonderful depth of flavor to robust salads, couscous and more.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Middle Eastern
Servings: 2 -4, approx
Calories: 194kcal
Author: Caroline's Cooking


  • 1 tablespoon preserved lemon
  • 1 ½ tablespoon lemon juice
  • 3 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ clove garlic relatively small, crushed


  • Remove any of the inner flesh from a piece of preserved lemon and rinse off any white residue on the rind part. Finely chop 1tablespoon of the preserved rind to use in this recipe.
  • If mixing by hand, place all of the ingredients in a small jar and shake them together. Alternatively, place everything in a small food processor and pulse to combine and further break up the preserved lemon.
  • Use immediately or store in a sealed jar in the fridge - note you will need to re-shake the dressing before using as it will settle out.


Calories: 194kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Iron: 1mg