Meyer Lemon and Basil Dressing



Serving size

3 tablespoons
30 Minutes
60 minutes

This recipe can be multiplied and keeps well for about 3 days in the refrigerator.

Meyer Lemon and Basil Dressing


1 spray Spray olive oil
3 Large Shallots, raw (sliced)
2 Tbsp. Olive oil
1/2 tsp. Lemon zest (Meyer lemons)
1 lemon yields Lemon juice (Meyer lemons)(juiced)
6 Tbsp Water
1/4 tsp. Salt
8 leaves Fresh basil


Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don't let the shallots burn but keep the heat high enough to let them brown slightly.

Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Basil and lemon really are made for each other and using the Meyer lemon gives this dressing a lighter, slightly sweet flavor. If Meyer lemons aren’t in season, you can use regular lemons and add about a half teaspoon of honey to this dressing to mimic that sweeter flavor.

"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."

Patience Gray, British cookbook author