Lemon Poppyseed Dressing with Sliced Cucumbers – Vegan, Gluten Free
Sure, it may be officially spring, but I know there’s many of you still curled up under a blanket, waiting for the storm to pass and the snow to melt!
I’m sorry, I won’t even share with you the weather I’m looking at in San Diego right now ? !

But, I will share with you a little taste of spring that I whipped up in the Shaw Kitchen last week.
This Lemon Poppyseed Dressing was born like many things are in my house, I bought an ingredient with an intention to make one thing, craving changed, and I was left to create something else.
Also, like my note in the Slow Cooker Turkey Meatloaf, I’m all about going further with food and decreasing food waste! So, since I had a cucumber that was getting past its prime, I knew a quick fix recipe was in order.
Hello GORGEOUS Lemon Poppyseed Dressing to the rescue!

Throw together with a lot of love, a little oil, fresh lemon juice, poppyseed and a touch of sweetener, this magical dressing provided the perfect compliment to the cool, crisp cucumbers.
But, by all means, don’t just stop there. You can use this as a dressing for really any salad, but also I highly recommend thinking outside the box, too!
Drizzle a little on top of your chicken sandwich, portobello mushroom tacos or heck, even some grilled veggies.
The possibilities are endless.


Lemon Poppyseed Dressing with Sliced Cucumbers
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons + 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon stevia or sugar of choice
- 1 teaspoon poppyseeds
- Dash kosher salt/black pepper
- 1 medium cucumber sliced
Instructions
- In a mason jar (or blender), add ingredients and shake vigorously for 1 to 2 minutes.
- Pour 2 tablespoons over top of sliced cucumbers and enjoy!
Let’s chat! What’s your favorite way to enjoy poppyseeds?!
Looking for other lemon recipes? Check out my Lemon Ice Cream Cakes or Lemon Bundt Cakes here!
Makenna says
Loved this dressing and it’s such a great little snack!