A better-for-you version of a classic favorite – Lemon Poppy Seed Dressing made without heavy cream, mayo, or refined sugar. It’s still rich, creamy, and bursting with flavor!
Lemon Poppy Seed Dressing
This Costco Kale Salad is a staple in my home, and the beloved poppy seed dressing that accompanies it is a family favorite. I usually have a batch of it in my fridge!
With the start of the new year and a commitment to more wholesome ingredients, I challenged myself to create a dressing with better-for-you ingredients. Here it is! It’s thick, creamy, bursting with flavor, and loaded with good ingredients.
And as a bonus, I’m sharing my favorite salad recipe to pair with it!
Lemon Poppy Seed Dressing Ingredients
- Olive Oil: Use extra-virgin olive oil.
- Lemon Juice: Freshly squeezed for best flavor. Add zest for a stronger lemon flavor.
- Apple Cider Vinegar: Choose unfiltered for more tang.
- Honey: Natural sweetness — adjust to preference.
- Greek Yogurt: Adds creaminess and loads of protein.
- Poppy Seeds: For texture and color.
How To Use Lemon Poppy Seed Dressing
- Green Salad: Enjoy it with our favorite pairing – the salad mentioned in the recipe card below!
- Kale Salad: Enjoy it with a classic kale salad.
- Fruit Salad: Drizzle it over a fresh fruit salad.
- Grilled Chicken: Use it as a marinade for grilled chicken.
- Quinoa Salad: Mix it into a hearty quinoa salad.
- Sandwich/Wrap: Toss with greens to load on sandwiches or wraps.
- Roasted Veggies: Drizzle it over roasted vegetables.
Storage
Lemon Poppy Seed Dressing should remain fresh for up to 1 week. Store in a sealed mason jar. If it separates or hardens, allow it to sit at room temperature for approximately 15 minutes, and then give it a thorough shake.
More Amazing Dressing Recipes:
- Tahini Dressing
- Go-to Vinaigrette
- Green Goddess Dressing
- Balsamic Vinaigrette
- Cilantro Lime Dressing
Lemon Poppy Seed Dressing
Equipment
- High powered blender
Ingredients
Lemon Poppy Seed Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons honey (add to preference)
- 1 tablespoon apple cider vinegar
- 1/4 cup plain Greek yogurt
- 1 tablespoon poppy seeds
OPTIONAL: Salad
- 8 cups mixed salad greens
- 2 cups clementines, peeled & segmented
- 1 cup candied pecans, coarsely chopped
- 1 large (or 2 small) avocados peeled, pitted, & diced
- 1/3 cup crumbled feta or goat cheese
- dried tart cherries or dried cranberries optional
Instructions
- DRESSING: In a small blender jar, combine all ingredients except poppy seeds. Season to taste (I recommend 1/2 tsp of salt). Blend until smooth. Then, using a spoon, stir in the poppy seeds (do not blend). Taste and adjust if needed. Transfer to a mason jar and refrigerate until ready to use. Shake well before using.
- SALAD: In a large bowl or on two salad platters, arrange the greens and toppings evenly. Drizzle with dressing gradually, adjusting to your taste. Gently toss and serve immediately. If you plan to store any leftovers, don't add dressing, cheese, or avocado as dressed salad doesn't store well.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
