Lemon Poppy Seed Salad Dressing

Lemon Poppy Seed Dressing ~ theviewfromgreatisland.com

With my Lemon Poppy Seed Salad Dressing you’re just 5 everyday ingredients away from my best secret weapon in the kitchen – this lemon vinaigrette wakes up almost anything with a blast of lemon flavor!

Lemon Poppy Seed Dressing is a 5-ingredient wonder --- it makes so many different kinds of foods just pop! ~ theviewfromgreatisland.com

lemon poppy seed dressing is super versatile

Not many salad dressings merit a post of their very own, but this one is special. Lemon is king here in tvfgi kitchen…I use it in sweet and savory recipes, and squeeze it in, or on, probably 75% of things I make, in fact I use lemon like other people use salt!

When I have this dressing in the refrigerator I’m so much more likely to make a salad, so it’s the first thing I do whenever I want to drop a few pounds, or just eat healthier. And I don’t stick to plain old greens, either — this is great with couscous or quinoa, and it makes an amazing potato salad or 7- bean salad, too. Lemon poppy seed appeals to most people, so it’s a natural choice for entertaining, and the creamy yellow color is so pretty I like to show it off in a cruet or mason jar on the table.

Lemon Poppy Seed Dressing ~ theviewfromgreatisland.com

what you’ll need for lemon poppy seed dressing

  • olive oil ~ this is when you want to pull out the good stuff: use extra virgin.
  • lemon juice ~ absolutely positively has to be fresh.
  • mustard ~ the kind is up to you, I use a creamy Dijon.
  • honey ~ brings a touch of sweetness to the dressing.
  • poppy seeds ~ they’re so pretty and provide quite a crunch.
poppy seeds in a spoon

let’s make it

This vinaigrette takes just a minute to mix up and I know you’ll find endless ways to use it.

  1. Put everything into a jar and blend with an immersion blender.
  2. Taste to adjust any of the ingredients to your liking.
Easy 5 ingredient Lemon Poppy Seed Dressing ~ theviewfromgreatisland.com

pro tips for using lemons

Fresh lemons can be pricey, so to get the most juice from your fruit, roll them firmly on the counter, and then microwave them for 30 seconds. Cut in half and use a simple lemon juicer like the one above. You won’t miss out on one precious drop! (This is especially useful with limes)

The best way to store lemons is not on the counter, but sealed in a plastic bag in the refrigerator. They’ll keep up to a month that way.

Lemon juice can be frozen for later use. Fill an ice cube tray with fresh squeezed juice and freeze. Then pop the cubes into a zip lock freezer bag. They’ll stay fresh for months.

4 fresh ingredients make this quick and zesty Lemon Poppy Seed Dressing

lemon + poppy seeds = delish!

a pitcher of homemade lemon poppy seed dressing
3.36 from 200 votes

Lemon Poppy Seed Dressing

Course condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Yield 16 servings
Calories 98kcal
Author Sue Moran


  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 Tbsp mustard
  • 1 Tbsp honey
  • 1 Tbsp poppy seeds


  • Put everything into a jar and blend with an immersion blender, or shake vigorously. You can also use a food processor or a blender to get a good emulsion, too, but an immersion blender is the easiest. Taste to adjust any of the ingredients.
  • Store covered in the refrigerator for up to 2 weeks.

Cook’s notes

  • Use this same formula with other citrus like pink grapefruit, lime, orange, or blood orange.
  • Add 1/4 cup of buttermilk or sour cream to this recipe for a creamy lemon poppy seed dressing.


Serving: 1Tbsp | Calories: 98kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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  • Reply
    July 24, 2021 at 9:08 am

    I love to cook and I also use lemons like most people use salt . Lemon perks up so many dishes. People ask me about my secrets and I always say if you have lemons, garlic and parsley you can make any savoury dish delicious and pretty. Thanks for all the wonderful recipes. I love your Blog. Ps -tip-I always zest a lemon before I juice it and either use it in the recipe or freeze it for a punch of flavour later on.

    • Reply
      Sue Moran
      July 24, 2021 at 9:10 am

      We think alike Bonnie 🙂

      • Reply
        March 9, 2022 at 10:44 am

        You mentioned parsley. Which kind do you prefer. Flat leaf? ( people say it tastes like soap.) or Curly-leaf parsley?

        • Reply
          Sue Moran
          March 9, 2022 at 11:54 am

          I usually buy flat leaf, but I’m not super picky, I think both are good.

  • Reply
    Ellen Easton
    July 24, 2021 at 8:23 am

    5 stars
    My mother’s Southern roots recipe is almost identical to yours. Great tips for freezing!
    FYI – note poppy seeds can show up as a positive on a drug test. Best not to ingest before a workplace routine drug test.

  • Reply
    July 17, 2020 at 8:46 pm

    5 stars
    Just made this and it is so good! Using it for my daughters baby shower on Sunday! Thanks for the recipe!

  • Reply
    February 21, 2019 at 5:18 pm

    I’ve made this and love it. But when put in the fridge it solidifies, so I don’t refrigerate it and it seems to be fine. It’s nice and lite and full of great flavor. Is there a secret to keep it from solidifying?

    • Reply
      February 21, 2019 at 6:26 pm

      Hi Julie. There isn’t much you can do about this, but I suggest taking the dressing out of the fridge about 30 minutes before you’ll need it. The better the oil, the more likely it will solidify when refrigerated.

  • Reply
    May 1, 2018 at 12:26 pm

    I so wanted to love this this Lemon poppyseed dressing recipe, but the olive oil flavor over powered all the other ingredients and I followed the exact measurements. Unfortunately I did not know what to add to it to make the strong olive oil taste less noticeable.

    • Reply
      May 1, 2018 at 1:30 pm

      You can substitute any oil you like in this dressing, Sissy. And if you love olive oil, use the pure, not extra virgin, for less pronounced flavor. You can use safflower or canola oil for no flavor at all.

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