Lemon Cumin Vinaigrette

Lemon Cumin Vinaigrette

Bright lemon juice and toasted cumin whisk into a tangy, earthy salad dressing.

Total 12 min Makes 16 oz Calories 125/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sharp citrus with warm, toasted cumin for a dressing that works equally well on leafy greens, grain salads, or grilled vegetables. Toasting the cumin seeds before grinding deepens their flavor, while a touch of honey rounds out the acidity. It comes together in minutes and keeps well in the refrigerator for quick salad assembly throughout the week.

Ingredients

  • 1 1/2 teaspoons cumin seeds
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Toast the cumin seeds in a dry skillet over medium heat, shaking the pan often, until fragrant and a shade darker, about 1 to 2 minutes.

  2. Transfer the toasted seeds to a mortar or spice grinder and grind to a coarse powder; let cool for 2 minutes.

  3. In a medium bowl, whisk together the lemon juice, lemon zest, honey, Dijon mustard, minced garlic, ground cumin, salt, and pepper.

  4. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified and slightly thickened.

  5. Taste and adjust salt, pepper, or honey as needed, then transfer to a jar or airtight container.

  6. Store in the refrigerator and shake well before each use; bring to room temperature for easier pouring.

Rate this recipe

★ 3.6 (1)

Lemon Cumin Vinaigrette

This vinaigrette balances sharp citrus with warm, toasted cumin for a dressing that works equally well on leafy greens, grain salads, or grilled vegetables. Toasting the cumin seeds before grinding deepens their flavor, while a touch of honey rounds out the acidity. It comes together in minutes and keeps well in the refrigerator for quick salad assembly throughout the week.

12 min 16 oz 125 cal

Ingredients

  • 1 1/2 teaspoons cumin seeds
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Toast the cumin seeds in a dry skillet over medium heat, shaking the pan often, until fragrant and a shade darker, about 1 to 2 minutes.

  2. 2

    Transfer the toasted seeds to a mortar or spice grinder and grind to a coarse powder; let cool for 2 minutes.

  3. 3

    In a medium bowl, whisk together the lemon juice, lemon zest, honey, Dijon mustard, minced garlic, ground cumin, salt, and pepper.

  4. 4

    While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified and slightly thickened.

  5. 5

    Taste and adjust salt, pepper, or honey as needed, then transfer to a jar or airtight container.

  6. 6

    Store in the refrigerator and shake well before each use; bring to room temperature for easier pouring.