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Lemon Poppy Seed Dressing

Lemon Poppy Seed Dressing


This dressing has a lovely sweet-tart balance, but with considerably less sweetener than is typically used, and here instead of sugar it’s less-refined honey. It is made easily in the blender and brings a sunny punch of flavor to summer salads.



½ cup neutral tasting oil such as grapeseed, safflower, or canola oil

6 tablespoons fresh lemon juice

2 tablespoons honey, plus more to taste

2 scallions, light green and white part only, coarsely chopped

2 teaspoons finely grated lemon zest

1 teaspoon Dijon mustard, plus more to taste

½ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon poppy seeds



Put the oil, lemon juice, honey, scallions, lemon zest, mustard, salt and pepper in a blender and blend until smooth. Taste and add more honey, mustard, salt and/or pepper to taste. Stir in the poppy seeds. Store in an airtight container in the refrigerator for up to 1 week.


Makes 1 ¼ cups; 8 servings

Serving size: 2 ½ tablespoons

Per serving: Calories 150 ; Total Fat 14 g; (Sat Fat 1 g); Protein 0 g; Carb 6 g; Fiber 0 g; Cholesterol 0 mg; Sodium 160 mg, Total Sugar 5 g (Added Sugar 4 g)

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