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Once you try this lemon poppy seed dressing, you’re going to be so impressed with yourself. It comes together quickly in a blender and tastes like it came from a restaurant. It will have you eating more salad the rest of the week!
The hardest part of making this dressing is simply squeezing the fresh lemon juice. Don’t skip this part; it really makes the difference between amazing and mediocre-tasting salad dressing.
I think honey is the perfect sweetener to balance the acidity of the lemon juice, but if you need a vegan dressing, feel free to use agave nectar or maple syrup instead.
⭐⭐⭐⭐⭐ Featured Review
“Made this today for the second time. My absolute favorite dressing! 100 times better than bottled!!!” – Liz
Poppy Seed Dressing Ingredients
- Olive Oil. While traditional recipes call for a 2:1 oil-to-acid ratio, this one tastes better using a 1:1 ratio. It still emulsifies when you blend it (thanks to the mustard), and it doesn’t have an overpowering oily flavor.
- Lemon Juice. Fresh lemon juice really makes this recipe delicious, so don’t use the bottled kind from the store.
- Honey. This balances out the acidity from the lemon juice and mustard.
- Dijon Mustard. Adding a tablespoon of mustard boosts the flavor and helps emulsify the dressing, making it creamier without using mayo. You can use Dijon or spicy brown mustard.
- Shallot. I love adding a little fresh onion to this dressing because it thickens the consistency and adds a subtle flavor. I used to use red onion for this, but it turned the dressing pink, so a small shallot won’t.
- Poppy Seeds. Adding poppy seeds to a dressing gives it a subtle nutty flavor and a little crunch! Plus, it’s pretty when drizzled over your salad.
How to Make Poppy Seed Dressing
Step 1:
Add the olive oil, lemon juice, shallot, honey, Dijon mustard, and salt to a high-speed blender. This works best in a personal-size blender or one with a narrow base. (Check out my Vitamix review video if you want to see why this matters.)
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Secure the lid and blend until smooth, about 60 seconds.
Step 2:
Taste the dressing and make any adjustments, if needed. You can add a squeeze of mustard for a more tangy flavor, or stop, scrape down the sides of the blender, and blend again if everything didn’t incorporate smoothly.
Once you’re happy with the dressing’s flavor, stir in the poppy seeds. The dressing is ready to use right away!
Store leftovers in an airtight container in the fridge for up to 5 days.
Poppy Seed Dressing (The Best I’ve Tasted!)
Ingredients
- ½ cup freshly squeezed lemon juice
- ½ cup extra-virgin olive oil
- ¼ cup honey
- 1 tablespoons Dijon mustard
- ½ teaspoon fine sea salt
- 1 small shallot
- 1 tablespoon poppy seeds
Instructions
- In a blender, combine the lemon juice, olive oil, honey, mustard, salt, and shallot. Secure the lid and blend until smooth. Taste the dressing and adjust any seasoning, if needed.
- Pour the poppyseeds into the dressing and stir well to distribute. Then store the dressing in an airtight container in the fridge until you're ready to use it. It will keep well for at least 5 days in the fridge. Shake or stir well before using it each time.
Video
Notes
Nutrition
More Recipes to Try
- Apple Cider Vinaigrette
- Strawberry Spinach Salad
- Healthy Lemon Bars
- Lemon Orzo Salad
- Greek Lemon Vinaigrette
If you try this Poppy Seed Dressing, please leave a comment and star rating below to let me know how you like it.
Made this tonight & it was SSOOO good!
Thank you so much for this recipe. It’s so good!!! The 2nd time I made it I reduced the olive oil a bit and added some avacado mayo to make it creamier. Also I added a few drops of monkfruit. It tasted sinfully sweet. Yummy good and so much healthier than bottled dressing!!!!
I made this without the onion or honey since I am sensitive to both, and it was really, really good. I’ve been looking for a light dressing to dress my salads through the winter, and it’s nice having something that’s light, cheery, AND tasty. Many thanks!
This sounds so yummy! Can you can this dressing in a bath canner??
I’ve never tried canning it. Let me know if you experiment with it!
Used a whole grated shallot and shook it in a mason jar so it didn’t turn pink and I didn’t have to wash the blender. Otherwise I followed it exactly and it was excellent.