Creamy Meyer Lemon Dressing Recipe (2024)

Add grated lemon zest (organic lemon or one well-scrubbed to eliminate any wax) to taste. Really boosts the flavor and takes the place of lemon-scented oil.

I served this dressing on a red onion and avocado salad, which I usually just drizzle with olive oil, salt, and pepper. It was perfect.

Bland. Not worth buying the buttermilk for. I can see why she suggested lemon scented olive oil as an option. Lemon zest would have helped. I used the leftover the next day and I didn't taste any difference from when it was freshly made, so I think could be made more than a few hours ahead.

I followed the directions exactly. I was hoping this would taste better than it did. We have a Meyer lemon tree, so the lemons were very fresh, but even so, the dressing tasted mostly like shallot (I did soak it in the cold water). Nor was the dressing as creamy as I expected, using buttermilk. I used it to dress a salad of homegrown romaine lettuce with an avocado and pistachio meats. Both guests tasted it and then salted the salad, and this was after I had doubled the salt to 1/2 teaspoon.

I loved the delicacy of this -- not too creamy was a plus for me-- and it held to the endive (and lettuce.) Had regular lemons and definitely used the zest. It was an excellent partner to my grilled tuna steak which was seasoned with a Moroccan spice rub. Delicious, thanks!

Used chives instead of shallots, worked well.

Luscious. Used regular lemon, Greek 2% yogurt, the lemon oil, skipped the shallots and subbed walnut oil for 1/2 the olive. Frothy and divine over romaine salad with cooked asparagus, red pepper, corn, walnuts and scant goat cheese. Fish, here we come.

I love Meyer lemons but don't like the taste of the zest (tastes metallic to me) I'd use regular zest, but a great suggestion.

This is a very light, delicate dressing - probably perfect on an avocado has suggested below. I did not find the shallot overpowering but did add 1 tsp. of grated lemon peel and 1/2 tsp of salt.

I put a little finely diced garlic in with the shallot, then put the dressing over a mixed green salad that included bright watermelon radishes. Crumbled feta cheese topped it off and everyone went for seconds!

Also added lemon rind. Nice addition. Great with avocado and asparagus.

5/18/18I shared minutes ago and not familiar with the systemb accidently rated it one star. It's five stars. I wonder why the responses are so extreme from WOW! or blah.

Read the recipe. Realized I had only lemon, yogurt, olive oil and dried herbs. Made a different dressing. It was good. I’ll try this one another time.

Blah and thin.

I added the buttermilk plus 1 T. plain yogurt to make it a little creamier.I also used regular lemon juice and a good fruity olive oil with a touch of lemon zest. It was excellent!

Use Greek yogurt for more tang!

Too watery, although the mild Meyer lemon is quite nice. Next time add some mayonnaise to thicken it up.

I had some green garlic and used it to replace the shallots. Yum!

Made this with lime (including the zest) for a different take. No 15 sit. Really enjoyed!

Not creamy. Sad.

Put all the ingredients with the organic zest, and 5 cubes of raw sugar in the Vitamixer. Came out fabulous and fluffy.

Lemon juice isn’t very “lemony”, it’s an acidic start to lemon dressing, better to add in addition a bit of Moroccan style preserved lemon, finely minced, then whiz it into the dressing too.

Substituted the shallot for a clove of garlic and reduced the olive oil to 1/4 cup, because I like higher acid dressings. Also added fresh rosemary because I had some. Served it over a green salad with some canned tuna and loved it!

I didn’t exactly follow this recipe, but I loved the end result of taking the gist of it. I used:8oz nonfat plain yogurt (1 single serve cup)Zest and juice from 5 Meyer lemons1 shallot, diced smallSplash of olive oilPlenty of salt to tasteI would use full-fat yogurt in future, but I had nonfat plain Icelandic style yogurt on hand (thank you Trader Joe’s) so that’s what I used.I added a splash of olive oil for the fat, but I might not use it at all with full-fat yogurt.

Used chives instead of shallots, worked well.

5/18/18I shared minutes ago and not familiar with the systemb accidently rated it one star. It's five stars. I wonder why the responses are so extreme from WOW! or blah.

Also added lemon rind. Nice addition. Great with avocado and asparagus.