Ingredients
Ingredients
- ½ teaspoon lemon zest
- ⅓ cup lemon juice (from about 2 lemons)
- ⅓ cup olive oil
- 1 tablespoon poppy seeds
- 2 tablespoons mayonnaise or plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- 1 small clove of garlic, pressed or minced
- ¼ teaspoon fine salt
Instructions
- Combine Ingredients: In a liquid measuring cup or medium bowl, add lemon zest, lemon juice, olive oil, poppy seeds, mayonnaise or Greek yogurt, Dijon mustard, honey or maple syrup, pressed garlic, and fine salt.
- Whisk Thoroughly: Whisk all the ingredients together vigorously until the mixture is smooth, fully combined, and creamy with the poppy seeds evenly dispersed.
- Taste and Adjust: Sample the dressing and if it tastes too tart, whisk in an extra 1 to 2 tablespoons of olive oil to mellow the acidity and balance the flavor.
- Use or Store: Use immediately as a dressing or dip. Store any leftovers in a covered container in the refrigerator for up to 10 days. Note that olive oil may solidify when chilled; allow dressing to come to room temperature for about 5 minutes or microwave briefly (around 10 seconds) before serving to restore the ideal consistency.
Notes
- The dressing keeps well refrigerated for up to 10 days.
- Olive oil may solidify in the fridge, so warm the dressing at room temperature or microwave shortly before use.
- You can substitute honey with maple syrup for a vegan option if using Greek yogurt.
- Adjust the sweetness and tartness according to personal preference by varying the honey/maple syrup and lemon juice amounts.
- This dressing pairs exceptionally well with green salads, fruit salads, and as a topping for roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
