Lemon Poppy Seed Dressing Recipe
This lemon poppy seed dressing is a versatile recipe. While I usually use it as a salad dressing, I've also drizzled it over roasted veggies and grain bowls, and it's wonderful served that way, too.The trick to making it creamy is to pour the oil in slowly while whisking constantly. It emulsifies the oil, making the dressing creamy without adding mayo or dairy.
Ingredients
- Juice of 1 ½ lemons, about ⅓ cup
- 2 teaspoons dijon mustard
- 2 teaspoons honey, use maple syrup for vegan
- ¼ teaspoon sea salt
- ½ cup olive oil
- 1 tablespoon poppy seeds
Instructions
- In a medium-sized bowl, whisk the lemon juice, dijon, honey, and sea salt.Juice of 1 ½ lemons, 2 teaspoons dijon mustard, 2 teaspoons honey, ¼ teaspoon sea salt, 1 tablespoon poppy seeds
- Continue to whisk while slowly adding the oil. The dressing will turn creamy. Whisk in the poppy seeds.½ cup olive oil
- This dressing will keep well in your fridge for at least a week. Store it in a jar and shake before using.
Serving: 1 tablespoon, Calories: 67kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 44mg, Potassium: 10mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 1mg