Lemon Poppy Seed Dressing
This Lemon Poppy Seed Dressing is sweet & tart. It’s perfect over salad or fruit. Plus it’s sugar free and dairy free!
Update: This recipe was originally published in 2017 and has been republished with all new photos.
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.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Unsweetened coconut milk
- Olive oil
- White wine vinegar
- Lemon juice
- Ground mustard
- Poppy seeds
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.
Can you use a different milk in this dressing?
I do not recommend using a different kind of milk for this recipe. Canned 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!
Can you use a different sweetener?
I wouldn’t recommend maple syrup or date syrup in this dressing because they both pack a lot of flavor (especially that date syrup) and will drastically alter the end result.
Does this dressing separate in the fridge?
Yes! Just like any dressing with vinegar and olive oil you’ll notice some separation while the dressing. Simply give it a quick stir or shake before pouring.
How to store this
Store any remaining dressing in an airtight container in the refrigerator.
More easy salad dressing recipes:
Lemon Poppy Seed Dressing
- 1/3 cup lemon juice
- 1/4 cup unsweetened canned coconut milk, stir if separated in the can
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- 1/2 tablespoon poppy seeds
- 1 teaspoon dry ground mustard
- 1/4 teaspoon salt
- To make the dressing, first add the coconut milk to a jar or bowl. Stir to make sure it's smooth and there is no separation or clumps. Then add all other dressing ingredients. Shake or stir until well combined.
- Pour over salad or fruit and enjoy!