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Spring Salad with Meyer Lemon Vinaigrette

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. They make a perfect salad dressing, are incredible squeezed over roasted vegetables or fish and make a fabulous lemon tart.

With my leftover roasted asparagus from Easter I threw this simple salad together. Throw in what you have in the fridge and forget about measurements.


  • 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


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.

For the dressing, combine all ingredients in a jar and shake until well mixed.

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.

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