Recipes with lemon juice

179 recipes. Page 7 of 8

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Fruit Salad (Fresh Seasonal Fruit in Yogurt)

Crisp apple and kiwi, soft banana, and tart strawberries and blueberries end up together in each spoonful, held by plain yogurt sweetened only with honey and sharpened with lemon. Cutting the fruit to a similar size keeps every bite even. The lemon juice does a second job, slowing the apple from turning brown. Banana softens fastest of all, so it joins the bowl last, after everything else is coated. Ten minutes in the fridge lets the fruit juices loosen the yogurt into a lighter, glossier coating.

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Prep 20min 0 4 servings

Israeli Salad

Tomato, cucumber and red onion are diced to half a centimeter or smaller, so a single spoonful carries juice, crunch and bite in equal measure. With only lemon juice, olive oil and salt as dressing, the ripeness of the tomatoes decides almost everything.

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Prep 10min 0 2 servings

Kale Apple Walnut Salad

Raw kale is fibrous and scratchy, but massaging it with half the dressing darkens the leaves, shrinks their volume and makes them easy to chew. Lemon juice softens the kale's bitterness, while olive oil and honey round out the acidity. Thin apple slices get a light coat of dressing as soon as they are cut, and they stay pale while the rest is prepared. Just 1 minute in a dry pan brings oil to the surface of the walnuts and makes them far more fragrant. Dried cranberries scattered through the bowl add small sweet-tart bursts.

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Prep 12min 0 2 servings

Japanese Kani Salad

Mayonnaise thinned with rice vinegar and lemon juice gives this Japanese imitation-crab salad a creamy coating that does not feel heavy. Crab stick pulled into thin shreds along the grain mixes with matchsticks of cucumber and carrot and takes the dressing evenly, and with no cooking involved it comes together in minutes.

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Prep 15min 0 2 servings

Kimchi Tofu Caesar Salad

A dressing of mayonnaise and plain yogurt with parmesan stirred in gives the familiar Caesar creaminess with less weight, and stir-fried kimchi and seared tofu pull the salad toward Korea. Bread croutons, golden tofu cubes and crisp romaine each bring a different texture, which lasts only if the toppings are added right before eating.

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Prep 18min Cook 8min 2 servings

Lentil Kale Salad

Lentils and kale make this a salad that eats like a meal. Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.

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Prep 15min Cook 20min 2 servings

Lotus Root Crab Yuja Salad

Crisp blanched lotus root and chunky crab sit together in a yuja mayonnaise, two textures that stay distinct when each is handled gently. Yuja marmalade, made from a fragrant Korean citron, brings sweetness and a floral citrus note that lighten the mayonnaise, and a little lemon juice sharpens it further. Thin red onion spends a moment in cold water first so its bite does not drown out the yuja. The salad is piled onto baby greens and served cold.

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Prep 20min Cook 8min 4 servings

Lotus Root Persimmon Salad

Sweet autumn persimmon and crisp blanched lotus root alternate in every bite of this salad. Crumbled feta brings a salty, tangy edge that makes the fruit taste sweeter, and a dressing of only lemon juice, olive oil and honey leaves the main ingredients uncovered.

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Prep 20min Cook 8min 2 servings

Moroccan Green Bean Salad

Paprika and cumin give the tomato base a smoky, earthy warmth that makes this vegetable side taste heavier than it looks. Instead of dressing raw beans, the Moroccan method blanches green beans and then sautes them in a garlicky tomato sauce until the seasoning coats every pod. The garlic stays on low heat until fragrant but not golden, which gives the sauce a mellow sweetness, and lemon juice goes in off the heat to cut through the oil. The beans should end up tender while still holding their shape.

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Prep 15min Cook 20min 2 servings

Mediterranean White Bean Salad

White beans are soft with a slightly floury bite, and here they carry the fullness of the salad between crisp cucumber and juicy tomato. There is no salt in the ingredient list; briny black olives and the lemon dressing do that job. Red onion is sliced very thin so its heat stays in the background. Cutting the cucumber and tomato to about bean size means each spoonful gets a bit of everything.

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Prep 15min 0 2 servings

Millet Herb Salad

Boiled millet fluffed with a fork separates into tiny, loose grains. Plenty of chopped parsley and mint go in, enough that the herbs, not the grain, lead the flavor. Because millet soaks up liquid fast, the lemon and olive oil dressing goes on just before serving to stop it from clumping. It holds up at room temperature, which makes it easy to pack for lunch.

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Prep 20min Cook 18min 2 servings

Water Parsley Shrimp Salad

Doenjang, Korean fermented soybean paste, is whisked into plain yogurt, and the result is a light, creamy dressing that keeps the paste's savory depth while softening its weight. Pan-seared shrimp bring a clean sweetness, and minari (Korean water parsley) adds a fresh, green aroma.

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Prep 18min Cook 7min 2 servings

Seaweed Stem and Apple Mustard Salad

Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat. Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.

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Prep 14min Cook 2min 2 servings

Moroccan Carrot Chickpea Salad

Roasting turns the carrots sweeter and softer, with lightly browned edges. Warm cumin, bright lemon, and sweet raisins layer together in the Moroccan style, and chickpeas make it filling. The carrots go into the dressing while still warm so they absorb it as they rest. Thick sticks work best; thin strips burn at the tips before the centers soften.

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Prep 20min Cook 5min 2 servings

Mushroom Lemon Marinade

Shimeji, king oyster and fresh shiitake are microwaved and dressed while still hot with lemon juice, olive oil and a little soy sauce. Unlike soy-pickled mushrooms meant to keep, this is a side to eat the same day, not a preserve. The dressing is mixed while the mushrooms cook and is ready the moment they come out. Each mushroom is cut to keep its own shape and texture, and the baby greens never go into the hot bowl; they line the plate raw beneath the warm mushrooms. The microwave time is set for the base two servings, and a larger batch needs extra time until everything is steaming hot throughout.

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Prep 7min Cook 3min 2 servings

Pollock Roe Potato Crisp Salad

Thin pan-crisped potato, salty pollock-roe dressing, and the sea flavor of crumbled laver all land on one plate. Myeongran, salted pollock roe, is scraped from its membrane and loosened with Greek yogurt and mayonnaise, which tame its saltiness into a creamy dressing.

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Prep 18min Cook 20min 2 servings

Turkish White Bean Salad (Turkish Cooked White Beans Salad)

Sumac, a tangy red spice, stacks another layer of sourness on the lemon and vinegar and turns mild white beans bright. Thin red onion and coarsely chopped parsley add crunch and a grassy note among the soft beans. The onion spends about 5 minutes in cold water to tame its bite and is drained well so it does not thin the dressing. The beans are already cooked, so rough stirring mashes them quickly. Sumac is scattered evenly over everything at the end so no spoonful is all sourness, and the salad rests for about 10 minutes at room temperature. As in Turkey, it is served alongside bread or grilled meat.

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Prep 15min 0 2 servings

Quinoa Salad

Cooked quinoa shows a tiny ring around each grain, and its light pop contrasts with juicy cucumber and tomato. Rubbing the grains while rinsing removes their bitter coating, which lets the lemon dressing taste clean. Chopped parsley and thin red onion give the mild grain aroma and bite. Dressed only with olive oil and lemon juice, it goes to the table right after tossing.

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Prep 15min Cook 15min 2 servings

Roasted Cauliflower Tahini Salad

Roasted until the edges go deep golden, the florets pick up a toasty sweetness that stands up to heavy, nutty tahini, which would simply smother boiled cauliflower. Lemon juice and garlic lighten the sauce, and a generous handful of parsley cuts through the oil.

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Prep 15min Cook 25min 2 servings

Roasted Mushroom Perilla Potato Salad

Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish. King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.

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Prep 20min Cook 25min 4 servings

Roasted Pumpkin Feta Salad

Thin wedges of pumpkin come out of the oven browned at the tips and soft through the middle. Cut thicker than about 7 to 8 mm, they dry out on the surface before the center cooks through. Crumbled feta lands salty and tangy on that chestnut-like sweetness, and toasted pumpkin seeds add crunch. Laid on the spinach while still warm, the pumpkin wilts the leaves just slightly and the parts come together instead of sitting separately on the plate. The leaves need to be shaken or blotted very dry, since wet spinach thins the lemon and honey dressing and flattens the taste.

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Prep 12min Cook 25min 2 servings

Salade Niçoise

Tuna, soft-boiled eggs, green beans, tomatoes, olives and anchovies stay in separate sections of the platter rather than being tossed together, the traditional way it is served in Nice. The runny yolks do half the dressing's work: break them just before eating and they flow over everything alongside the lemon and Dijon vinaigrette. Salty anchovy and olive play against the mild tuna. Eggs left warm after boiling keep cooking from residual heat and lose that liquid center.

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Prep 25min Cook 10min 2 servings

Salmon Avocado Salad

Rich, salty smoked salmon meets buttery avocado, and capers pop with briny tang in almost every bite. With nothing to cook, the salad comes together fast, and the only thing to hold back is the avocado, sliced at the last moment so it stays green.

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Prep 15min Cook 8min 2 servings

Seven Layer Salad

Six layers of romaine, cucumber, cherry tomato, peas, chopped egg, and red onion show through the side of a glass bowl, capped with Greek yogurt and lemon. Egg brings mild richness, peas a starchy sweetness, and red onion a sharp edge against the creamy top. Serve with a spoon that reaches all the way to the bottom, so every plate gets every layer.

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Prep 20min Cook 8min 4 servings