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.
- 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
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!