Recipe: Spring Salad with Meyer Lemon Vinaigrette

Summary: Meyer lemons are just brilliant. The sweet mandarin orange and lemon hybrid is the perfect citrus for just about any dish. It is much more sweet and less tart than a typical lemon.


  • For the Salad:
  • 1 bunch asparagus
  • tomatoes
  • radishes
  • avocado
  • red onion or shallot
  • dried cranberries
  • pine nuts, toasted
  • blue cheese, goat cheese or feta cheese
  • spring mix or any lettuce mix
  • For the dressing:
  • Juice and zest from 1 meyer lemon (about 1/4 cup)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1 tsp herbs de Provence
  • salt and pepper to taste
  • 1/3 – 1/2 cup olive oil


  1. Preheat oven to 375. Toss asparagus with olive oil and salt and pepper. Roast until crisp tender, about 10-15 minutes depending in the diameter of the asparagus.
  2. For the dressing, combine all ingredients in a jar and shake until well mixed.
  3. When asparagus has cooled, chop into bite size pieces (about 1-2 inches)and add to a large bowl with remaining salad ingredients. Pour salad dressing over the top and mix to combine.

Preparation time: 15 minute(s)

Number of servings (yield): 2

Recipe adapted from Thefifthtine.com