How to Make Preserved Lemon Vinaigrette

Healthy Preserved Lemon Vinaigrette

There is no better dressing to add to your salad than preserved lemon vinaigrette. This dressing recipe is effortless to make and an easy way to learn how to use your preserved lemons. Make sure to check out my blog on how to make preserved lemons here.

The vinaigrette is tangy and citrusy and will add brightness to your dishes. If you are a lemon-lover and have a jar of preserved lemons hanging out in your fridge, this salad dressing is for you! You are going to love this vinaigrette!
Preserved lemons have been salted and fermented to transform regular lemons into a perfectly preserved piece of citrus that will add a wonderful flavor to your dishes.


When you use regular lemons for dressing, you will use a juice or zest, but the rind is the most used part of preserved lemons.

Making a vinaigrette is easy to get to know your preserved lemons. It’s very simple to prepare, and once you make it, you’ll find multiple ways to use it and put your touches on the recipe.

I make my dressing in my blender, but you can use a whisk and minced preserved lemons into small pieces if you don’t feel like using them. I only use olive oil, avocado oil, and nuts oil for the dressings to have a deeper appreciation for the flavor. I like to combine fresh basil or thyme with lemons, which I use in my dressing for a fragrance.

But if you only have dried herbs on hand, you can also use them. Dried thyme will give you more flavor than dried basil, or you can add both of them if you want to.
Other optional additions are pepper flakes, garlic, shallot, or Dijon mustard.

How can I use preserved lemons?

The options are limitless. The most popular way is to use them in savory dishes like stews, soups, and dressings.
Keep in mind that they are naturally salty from the preserving method. So make sure to rinse off the lemons or reduce the amount of salt in your recipe.

Preserved lemons can also be added to smoothies juices, and they are an excellent addition to meat, fish, grain, and salads. Check out my blog on How to use preserved lemons here.


After the fermentation processes, the rinds will be tender and lose the bitterness of fresh lemons, making them more versatile for cooking. The lemon flesh becomes slightly transparent with a smooth, silky, jam-like consistency. The whole lemon is edible besides the seeds.

Basic vinaigrette recipes can have the ingredients whisked together in a bowl or shaken in a mason jar. I choose to use only the rind of the lemon for this recipe, and you can use either a food processor or a blender for a smooth, creamy consistency. I love using my mini-food processor for my vinaigrette’s.

I omitted salt in this recipe. The lemons are salty enough salt to season the vinaigrette. But, go ahead and taste it. If your feel like you need more salt…then go for it. Pour this fantastic vinaigrette on your salad, toss, and enjoy!

Rinse off the salt of one preserved lemon and dry with a paper towel.
Scrape the flesh out and put the flesh back into the jar of lemons for future use.
Place the rind in the blender/processor.
Add the rest of the ingredients and pulse it until the texture you want.
Taste and season with a pinch of white pepper.

Makes sure that the dressing tastes the way you like it. If it is too tart, you can add more honey. Want to taste more lemony freshness? Then add more fresh lemon juice. Want a more robust herb flavor – add extra herbs.
If you use it soon after making it, you can leave it out of the fridge and refrigerate the leftovers later.


Most definitely, one of my favorite kitchen tools is my mini food processor! I use it to make so many wonderful recipes, especially when I make smaller portions just for my family.

So if you don’t have one, think about adding a mini food processor to your kitchen tool arsenal, or a good kitchen whisk will do the trick. And I also LOVE my lemon squeezer, which is very handy!

If you don’t feel like making preserved lemons, here is where you can find them.

Check out my Amazon shop which includes my favorite food and food-related products. I am constantly updating it – so please visit often ❤️ And let me know if you need specific products recommendations – I am happy to help!

Savory Preserved Lemon Vinaigrette

5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: Dairy-free, European, Gluten-free, Healthy, Mediterranean, Paleo, Vegan, whole30
Keyword: lemon, preserved, salad dressing, vinaigrette
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 Cups
Author: Angie


  • 1 cup olive oil
  • 1 preserved lemon, rinsed, seeds removed
  • 1 tsp preserved lemon liquid
  • 1/2 cup fresh lemon juice
  • 1/4 cup  champagne vinegar
  • 1 tbsp orange juice
  • 1 tbsp honey
  • 2 cloves of garlic
  • 4-5 leaves of fresh basil
  • Fresh ground white pepper


  • Rinse off the salt of one preserved lemon and dry with a paper towel. 
  • Scrape the flesh out and put the flesh back into the jar of lemons for future use.
  • Place the rind in the blender/processor.
  • Add the rest of the ingredients and pulse it until the desired texture.
  • Taste and season with a pinch of white pepper.
  • Store in a sealed container in the refrigerator. 

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