This Lemon Poppy Seed Salad Dressing is the perfect thing to put on all your spring and summer inspired salads! Homemade is always best, and this dressing is no exception. It keeps well int he fridge so you can make a large batch for easy meal prep!
I think it goes without saying that a strawberry spinach salad without a poppy seed salad dressing is not really a strawberry spinach salad, right? Well, at least according to Pinterest it isn’t.
Just like with poppy seed fruit salad dressing, it took me a while to come around to poppy seeds in my salad. But now? I’m positively hooked!
We always have a jar of homemade salad dressing in the fridge, and this is the one I make most during spring and summer.
There’s just something about its freshness that I appreciate when it’s warm outside. That one and my white balsamic vinaigrette. The best!
I love this one the most over salads with fresh summer berries, because it just plays so nicely with their flavors. But it’s also delicious in a tossed baby spinach salad by itself.
What I love most about this Lemon Poppy Seed Salad Dressing:
- It’s almost too easy to call a recipe! Seriously. If you can handle a measuring spoon, you can handle this dressing in less than 5 minutes. Awesome!
- It’s meal prep friendly. Yep, you can make this ahead and keep it in the fridge for about 5 days. So convenient!
- It’s zingy and fresh. Just what you need after the loooong and dreary winter months.
OK you might not actually have dreary winter months where you live, but I’m sure you still appreciate the cooling pop of freshness even though you’re sometimes silently cursing at people who experience an actual winter.
By the way, I love using small Weck jars to store my salad dressings. Their lids are not THE most convenient ones, but I far prefer them over the metal lids Ball jars come with, because those lids get rusty very quickly when in touch with the acid from the vinegar. The Weck jars have glass lids (I don’t put a rubber seal when I just keep salad dressing in the fridge!) that can be washed indefinitely.
You can find the small Weck jars from the photo above here on Amazon, but there’s also large ones available if you want to store a larger amount of dressing. FYI, I make a small commission for purchases made through that link.
So technical talk aside, what I love mostestest about this, oh let’s call it a recipe then, is that it requires exactly one step.
How to make Lemon Poppy Seed Salad Dressing:
- Whisk all ingredients together.
Done. Dusted. Ready to be poured over your fave summer salad.
Now if I’m only making one batch, I’ll whisk it up straight in the salad bowl (no need to dirty another dish!). But if I want a large batch for storage I just add all ingredients to a Weck jar, close the lid, shake and place in the fridge.
You can label with the date if you’re organized like that. I’m usually… Not.
Can you believe I once used to sneer at skinny jeans and poppy seeds in salad dressing? Now I’m basically living for these things.
Better late than never, amirite?!
Get the Lemon Poppy Seed Salad Dressing recipe here:
- 1/2 cup extra virgin olive oil
- Finely grated zest of 1 lemon
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1/2 teaspoon fine sea salt, less if using table salt!
- Whisk all ingredients together. Store in the fridge for up to 5 days in a clean, tightly sealed jar.