Moroccan Spiced Lemon Dressing

This isn’t your typical vinaigrette. Fresh lemon juice meets creamy yogurt and honey, then gets a warm spice kick from cumin, ginger, and just a whisper of cinnamon.

Whisk in olive oil slowly to create a smooth, emulsified dressing that clings to greens without weighing them down.

Perfect on roasted vegetable salads, grain bowls, or anything that needs a bright, exotic twist.

Pro Tips

• Emulsify properly: Drizzle oil in slowly while whisking constantly for smooth, creamy texture that won’t separate
• Spice adjustments: Start with minimum amounts and taste; you can always add more cumin or cinnamon
• Make ahead: Stores in fridge for up to 5 days; whisk again before using if it separates
• Use Greek yogurt: Plain Greek yogurt creates thicker, creamier dressing than regular yogurt

Variations

• Add 1 minced garlic clove for extra depth
• Use lime juice instead of lemon for different citrus profile
• Stir in 2 tablespoons chopped fresh mint or cilantro for herbal freshness