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.
Prep Time3mins
Total Time3mins
Course: Condiment, Salad
Cuisine: Plant-Based
Keyword: nut free recipe, spring recipe, summer recipe, weight loss recipe
Servings: 2
Calories: 211kcal
Author: Jen Hansard
Ingredients
2tablespooncashewssoaked for 1-4 hours
2tablespoonMeyer lemonjuiced
1.5teaspoonhoney
¼teaspoonsea salt
dashground black pepper
2tablespoonolive oil
1.5teaspoonpoppy 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!