This quick, homemade lemon poppy seed dressing recipe comes from my friend Almila Kakinc-Dodd’s new cookbook, The Thirlby. It’s a unique blend of preserved lemons, garlic, and poppy seeds.

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Lemon poppy seed dressing in a cup on a cutting board with chopped fresh veggies.

I’m honored and so excited to share a recipe from one of my dear friends, who writes the beautiful wellness website, The Thirlby, today. She just wrote a stunning new cookbook, The Thirlby, and I am thrilled to share this easy and super simple dressing to weave you out of summer and into fall.

The Thirlby by Almila Kakinc-Dodd, A Field Guide to a Vibrant Mind, Body, & Soul

I met Almila a few years ago and we completely hit it off; we are on the same wavelength in terms of healing the body and we just get each other. You know those people that just get you and you just get them? Well, she’s one of them and she’s lovely. Almila reached out to me via my website and we have become dear friends so I am beyond thrilled to be sharing this delicious dressing from her stunning new cookbook

A platter of veggies next to a cup of lemon poppy seed dressing.


  1. Toss everything into a high-speed blender.
  2. Puree until creamy and season to taste with sea salt and pepper.

Looking down into a glass of lemon poppy seed dressing with a spread of fresh chopped veggies.

Mustard is delicious but remembers no matter what brand you buy, the flavor will be different. I use the Whole Food Market brand, which tastes SO much differently than Eden Food’s and that tastes different from other brands so play around to see what brand you like the best!

Store this dressing in a sealable container (such as the below small ball jar- that’s what I use) for up to 2 weeks in the fridge.

Preserved lemon poppy seed dressing in a cup with veggies on a cutting board.



Preserved Lemon–Poppy Seed Dressing
Serves: 16
Lemon poppy seed dressing in a cup on a cutting board with chopped fresh veggies.

I love this lemon poppy seed dressing recipe - it's super simple and delicious for salads. This anti-inflammatory recipe is gluten-free, dairy-free, and soy-free.

Author: Almila Kakinc-Dodd
Recipe type: Entree



  1. In a high-speed blender, purée the preserved lemon, lemon juice, honey, garlic, poppy seeds, and brown mustard. With the blender running, slowly add the olive oil and continue blending until thoroughly emulsified.

  2. Season to taste with salt and pepper. Use the dressing immediately or store in an airtight glass container in the refrigerator for up to 2 weeks.

Nutrition Facts
Preserved Lemon–Poppy Seed Dressing
Amount Per Serving
Calories 99 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 36mg2%
Potassium 6mg0%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 4g4%
Protein 0g0%
Vitamin C 1.6mg2%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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