Poppy Seed Dressing Recipe
This creamy. homemade Poppy Seed Dressing recipe is light and bright and will level up all your salads with the sweet and tangy flavors of summer! Made in just 5 minutes, this simply delicious salad dressing is perfect for meal prep. Gluten-free, dairy-free, paleo and easily low carb, keto and Whole30 compliant.
Ingredients
- 1/4 cup canned coconut cream or you can spoon out the thick top part of full-fat coconut milk
- 1/4 cup avocado oil or extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp apple cider vinegar
- 2-3 tbsp pure maple syrup , or preferred substitute. Sub with coconut flower nectar or yacon syrup. Use Lakanto sugar-free syrup for keto and omit or use homemade date syrup for Whole30.
- 1 tsp Dijon mustard
- 1/2 tbsp poppy seeds
- 1/4 tsp sea salt or to taste
Instructions
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In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth.
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Add filtered water, only as needed, 1-2 teaspoons at a time, to thin out the dressing to desired consistency. Then blend again until smooth.
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Adjust seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 5 days. Shake well before using.
Recipe Notes
How to Store
You can keep this dressing chilled in the fridge for up to 5 days. Be sure to store it in an airtight container or resealable jar. Give it a good shake or stir before using it to re-combine all of the ingredients.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.