Blender Lemon Vinaigrette
Servings: 2
This blender lemon vinaigrette was created for my Strawberry Arugula Salad, yet it works on all kinds of spring salads. Fresh squeezed Meyer lemon, soaked cashews, olive oil, raw honey and poppy seeds blend up in 3 minutes.
Ingredients
- 2 tablespoon raw cashews soaked at least 20 minutes
- 2 tablespoon Meyer lemon juiced
- 1.5 teaspoon raw honey
- ¼ teaspoon sea salt, unrefined
- dash black pepper, ground
- 2 tablespoon extra-virgin olive oil
- 1.5 teaspoon poppy seeds
Instructions
- Place the cashews, lemon juice, honey, salt, pepper and olive oil in a blender or food processor and blend until smooth, adding a little water if needed.
- Stir in the poppy seeds by hand. Refrigerate until ready to serve over salad.
Notes
- Soaking Tip: Cover the cashews with hot water for at least 20 minutes, then drain before blending.
- Vegan Swap: Use maple syrup or another liquid natural sweetener in place of the honey to make the dressing vegan.
- Ingredient Swaps: Regular lemons work if you can't find Meyer lemons; the dressing will be a little more tart.
- Storing: Store in a jar in the fridge for up to 1 week. It thickens when cold, so shake well or stir in a splash of water before using.
Nutrition
Serving: 2tbsp, 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
