Lemon Vinaigrette

5 from 2 votes

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 Time3 mins

Total Time3 mins

Course: Condiment, Salad

Cuisine: Plant-Based

Keyword: nut free recipe, spring recipe, summer recipe, weight loss recipe

Servings:

Calories: 211kcal

Author: Jen Hansard

Ingredients

2 tablespoon cashews soaked for 1-4 hours
2 tablespoon Meyer lemon juiced
1.5 teaspoon honey
¼ teaspoon sea salt
dash ground black pepper
2 tablespoon olive oil
1.5 teaspoon 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