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.

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.
 
Prep
Cook
Total
 

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 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 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*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 6mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 4g
Protein 0g 0%
Vitamin C 1.9%
Calcium 0.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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