Oil-Free Lemon Poppy Seed Dressing

You can use Oil-Free Lemon Poppy Seed Dressing as a marinade or salad dressing. It can be tossed with pasta or rice noodles for a bright, fresh taste!

Oil Free Lemon Poppy Seed Salad Dressing

Oil-Free Lemon Poppy Seed Salad Dressing

Course Salad Dressing
Servings 8
Calories 20 kcal


  • ½ cup lemon juice
  • 1 clove garlic, minced (1 tsp)
  • tsp fresh ginger, grated
  • tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • Pepper to taste
  • cup water
  • 1 tbsp poppy seeds


  • Combine all ingredients except poppy seeds and blend with a mini food processor or immersion blender until smooth. Add poppy seeds. Store in a tightly sealed container in the refrigerator.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword lemon juice, lemon poppy seed, lemon poppy seed dressing, lemon poppy seed marinade, lemon poppy seed pasta, low calorie, oil-free dressing, pasta sauce, poppy seed, vegan, vegetarian

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Use this dressing to make Lemon Poppy Seed Chicken with Rice Noodles or Easy Pan Seared Scallops / Shrimp!

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4 Replies to “Oil-Free Lemon Poppy Seed Dressing”

  1. What can you use this oil for and is it healthy? I do not want to be using products that will hold me back. I currently use coconut oil but I am open to trying out new things. I will be waiting for your response and I will take it from there. It does seem like a product that is easy to make according to your article 

    1. This dressing uses all-natural products and contains no oil.  If you want to add coconut oil, you certainly can but I was going for an oil-free dressing for those who wish to cut back on calories and/or oils.  

      I have used it on salad as well as this chicken with rice noodles and pan-seared scallops and shrimp.  I hope you’ll have a chance to try these recipes and let me know what you thought of them!

  2. This is a delicious recipe Cynthia and I enjoyed putting it together as per your recipe. It went well over our salad for lunch and then I used it to marinade some chicken for dinner. It is so versatile and quick to make. As you suggested previously I am now grating my ginger fresh and freezing it in an ice cube tray and then bagging it for future use. It keeps really well and it saves me money as my ginger used to go off too quickly.

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