Lemon Vinaigrette
Servings: 2
This bright and fresh dressing was originally created for my Strawberry Arugula Salad, yet can be used in a variety of Spring salads. Be sure to use fresh squeezed lemon juice for the best flavor.
Ingredients
- 2 tbsp raw cashews soaked for 1-4 hours
- 2 tbsp Meyer lemon juiced
- 1.5 tsp raw honey
- ¼ tsp sea salt, unrefined
- dash black pepper, ground
- 2 tbsp extra-virgin olive oil
- 1.5 tsp poppy seeds
Instructions
- Place cashews, Meyer lemon juice, honey, salt, pepper and olive oil in a blender or food processor and blend until smooth. Add water if needed.
- Mix in poppy seeds by hand. Refrigerate until ready to drizzle over salad.
Notes
- This dressing is best when fresh, use within one week of mixing.
- Swap honey with maple syrup to make this dressing vegan.
- If Meyer lemons aren't available then use regular lemons.
- I created this dressing for my Strawberry Arugula Salad, yet you can use it on any salad!
Nutrition
Calories: 211kcal, Carbohydrates: 9g, Protein: 2g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 293mg, Potassium: 106mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 1mg