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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I’m honored and so excited to share a recipe from one of my dear friends, Almila 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.

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

How to Make: Preserved Lemon–Poppy Seed Dressing

You can make this dressing in less than 5 minutes. As always, I like my recipes to be 3 simple steps or less. Here’s how to make your dressing:

1. Toss everything into a high-speed blender.
2. Puree until creamy and season to taste with sea salt and pepper.
3. EAT with salads, veggies and anything else you’d like!

Tips for Making This Dressing

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!

Make sure your mustard doesn’t contain artificial flavors, vegetable oils, sugar, or distilled, grain-based vinegars. Almila prefers Eden Food’s organic brown mustard, which is stone-ground with apple cider vinegar, another probiotic-rich fermented ingredient.

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.

SHOP the STORY

When you’re food shopping, try to buy organic ingredients. Here’s why I eat organic: The Benefits of Eating Organic.

If you make this recipe, rate it below and post a picture of it on social media (tag @AmieValpone). I’d love to hear from you; you can follow me and chat with me directly on facebook // pinterest // instagram // twitter or book a private session with Amie.

Preserved Lemon–Poppy Seed Dressing

Serves: 16

 

Print

Prep

5 minutes

Cook

5 minutes

Total

5 minutes

 

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

Ingredients

• 1 preserved lemon recipe in book
• 1/4 cup fresh lemon juice freshly squeezed
• 1/4 cup raw or Manuka honey
• 2 cloves garlic peeled
• 1/2 tablespoon poppy seeds
• 1 teaspoon brown mustard
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon Himalayan pink salt
• 1/8 teaspoon freshly ground black pepper

Instructions

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.