Lemon Poppy Seed Dressing
Lemon poppy seed dressing is super easy and all you need to smother that refreshing, healthy, and delicious summer salad. Why not take your healthy salad up a notch with this creamy goodness?
Yeah, we all want to eat healthier, but salads can get downright boring. That’s why I love having a variety of salad dressings on hand. Not only do they take salads from boring to exciting, but they also make good dips for veggie sticks, spreads for sandwiches, and marinades.
My first introduction to poppy seed dressing was a salad at Panera Bread. And you know me, I had to make my own version even better. Plus, this recipe doesn’t have preservatives and emulsifiers.
Why Creamy Poppy Seed Dressing Is So Good
People have enjoyed poppy seeds in many cuisines for a long time; I’m talking millennials. The nutty flavor and light crunch are wonderful in lemon poppy seed muffins and bagels. Combine them with a lemony, creamy dressing, and you’ve got a fantastic dress-up for any salad.
Poppies are gorgeous, and people in Ancient Egypt and surrounding areas used the seeds as a sedative. I doubt that there are enough seeds in poppy seed dressing to calm us down, but it definitely won’t hurt.
How to Make Lemon Poppy Seed Dressing
- Combine olive oil, yogurt, mayonnaise, fresh lemon juice, apple cider vinegar, honey, salt, and poppy seeds.
- Whisk until thoroughly mixed, or shake it well in a jar with a tight-fitting lid.
- Chill in the fridge for at least an hour so the flavors meld or until ready to use.
Recipe Tips
- Replace the honey with maple syrup for a delicious flavor twist.
- Monk fruit instead of honey and sour cream instead of no-fat yogurt give you a keto-friendly poppy seed dressing.
- The best salad dressings have a balance of sweet, fat, and acidity. If your dressing tastes a little bland, add a little fresh lemon juice or apple cider vinegar and a pinch of salt.
- For a dairy-free salad dressing, replace the yogurt with mayonnaise. Adjust seasonings to taste.
- Some companies require random drug tests. So, keep in mind that eating poppy seeds less than 48 hours before the test can give you a false negative. They can contain small amounts of morphine and codeine. Most testing has advanced enough that they can usually tell if you’ve eaten poppy seeds, but better safe than sorry.
- If traveling internationally, check the laws before carrying foods containing poppy seeds, as they are illegal in some countries.
Make-Ahead and Storage Instructions
If you were to look in my fridge right now, you’d find several jars of homemade salad dressing. They last a good two weeks in a covered glass jar. They seem to get better in a day or two. Freezing is not recommended.
Salads Perfect for Drizzling Poppy Seed Dressing
Other Incredible Homemade Salad Dressings
- Caesar Salad Dressing
- Thousand Island Dressing
- Honey Mustard Dressing
- Homemade Ranch Dressing
- Blue Cheese Dressing
This blog post was originally published in July 2020 and has been updated with additional tips, new photos, and a video
Lemon Poppy Seed Dressing
Ingredients
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (40g) plain nonfat Greek yogurt
- 2 tablespoons (30g) mayonnaise
- ½ medium lemon, juiced (about 1 tablespoon)
- ½ tablespoon (7-8ml) apple cider vinegar
- 2 tablespoons (21g) honey
- ¼ teaspoon (1-2g) salt
- 2-2½ teaspoons (20-30g) poppy seeds
Instructions
- Whisk together the olive oil, yogurt, mayonnaise, lemon juice, apple cider vinegar, honey, salt, and poppy seeds in a small bowl until thoroughly combined. Alternatively, shake all the ingredients in a jar with a tight-fitting lid until well combined.
- Let it chill in the fridge for at least an hour, or until you're ready to use it.
Tips & Notes:
- Feel free to use maple syrup or sugar instead of honey.
- Sunflower, avocado, grapeseed, and organic canola oils are good substitutes for olive oil.
- This dressing will separate as it sits, so shake it well before using.
- Please note that the nutritional information is a rough estimate and can vary greatly depending on the products used in the recipe.
Hola Imma; la verdad es que somos de comer muy pocas salsas, en las ensaladas; sal, aceite y limón, a veces mostaza de Dijon y pocas veces vinagre, de jerez ó balsámico (a mí marido le encanta por el dulzor) pero probaré éste aderezo en alguna ocasión especial, se vé delicioso. Me encanta las semillas de amapolas, sobre todo en repostería. Besitos