Last week I was at my sister’s house enjoying a little family time before our annual beach week (which is happening now). We love making big salads for lunch so I started experimenting with dressings. I was craving lemon and I set out to create a Lemon Poppy Seed Dressing.
Wow. It’s oh so very good.
A little sweet. A little tart. A little tropical. A whole lot of yum.
I used canned full fat coconut milk to introduce a bit of creaminess and still keep it dairy free.
Y’all are going to love this. I’m going to go out on a limb and say it’s my new favorite dressing. It really is.
You don’t even have to blend the ingredients! Everything goes into a jar and then give it a shake. Voila!
Drizzle this over fruit to make a spectacular fruit salad. I make my Fruit Salad with Lemon Poppy Seed Dressing almost every time we’re entertaining guests now.
Lemon Poppy Seed DressingPrint Recipe Pin Recipe
- 1/4 cup full fat unsweetened coconut milk stir if separated in the can
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1/3 cup lemon juice
- 3 tablespoons honey
- 1 teaspoon dry ground mustard
- 1/2 tablespoon poppy seeds
- 1/4 teaspoon salt
- Add all ingredients to a jar and shake. (Or add to a bowl and whisk together.)
- Pour over salad or fruit and enjoy!
Stir coconut milk well before adding it to your other ingredients. Otherwise you'll end up with white globs of coconut milk you'll be struggling to mix in.
I do not recommend using a different kind of milk for this recipe. Canned full fat coconut milk makes the dressing creamy. It's thicker than other milks. Even coconut milk that's not canned doesn't work as well. The brand I prefer is Thai Kitchen but there are others I enjoy too!
Just like any dressing with vinegar and olive oil you'll notice some separation while the dressing sits so give it a quick stir before pouring.