Lemon Poppy Seed Dressing
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 Dressing
Ingredients
- 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
Instructions
- Add all ingredients to a jar and shake. (Or add to a bowl and whisk together.)
- Pour over salad or fruit and enjoy!
2 Comments on “Lemon Poppy Seed Dressing”
Any ideas about substituting the honey as well as sugar? I’m doing the Whole30 and can’t have any sugar or sugar substitutes!!
I haven’t played with any other sweeteners for this particular recipe. I do have three other dressings that are Whole30 compliant though – Avocado Dressing, Cilantro Citrus Dressing, & Easy Ranch. Congrats on your Whole30! I love the program!