Green Salad with Meyer Lemon Dressing

28 Feb

Ever since I went to Miami for Xmas, I have been hypnotized by Meyer Lemons…  a friend of mine brought them to our yoga retreat and never used them.  I looked at them everyday – how yellow they were, their soft skins in contrast with regular yellow lemons or limes.   We do not have Meyer lemons in Puerto Rico, so I was mostly intrigued by how they would taste.


According to most chefs on the Food Network, Meyer lemons are like a cross between a lemon and an orange, because they taste that much sweeter than a regular lemon.  I have substituted Meyer lemon juice in recipes my mixing lemon and orange juices.  But I had never actually tasted one in real life.  So after a little asking, she gave me some lemons and brought them home…

Meyer Lemons taste a tad bit different than regular yellow lemons – their juice is not as tart, but is not necessarily sweeter.  But now that I have these beautiful lemons, what do I do with them…  let’s see how a vinaigrette will taste like…



The juice of 1 Meyer lemon
2 tsp of mustard with horseradish
About double of the amount of lemon juice you have
Salt and Pepper to taste
5-6 lettuce leaves
½ cucumber, peeled and sliced


  1. In a small glass jar mix together the lemon juice, mustard, olive oil, salt and pepper.  Shake well or whisk together all the ingredients until an emulsion forms.
  2. Wash the lettuce well and dry.  Combine with the cucumber slices.  Add a drizzle of the dressing and toss to coat.


Enjoy as a side salad with a delicious Tomato and Goat Cheese Tart.

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