This recipe is super tangy and the perfect accompaniment to any light, fresh summer salad!
Course:
Sauce
Keyword:
vegan salad dressing
Servings: 10
Author: Caitlin Iles
-
2
lemons
zest and juice
-
2
tbsp.
apple cider vinegar or rice vinegar
-
3
tbsp.
honey
-
1
tbsp.
mustard
-
1
clove
garlic
-
1
cup
oil—avocado
olive, hemp, walnut
-
1
tbsp.
poppy seeds
-
pinch
of sea salt
-
Combine lemon zest and juice with apple cider vinegar, honey, mustard, and garlic.
-
Blend together until using an immersion or stand up blender.
-
Once smooth slowly drizzle in oil while blender is on low until fully emulsified with the dressing base.
-
Stir in poppy seeds and season with sea salt to taste.
Best if left to sit overnight in the fridge. Makes about 1.5 cups.