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Strawberry Lemon Poppy Seed Dressing

Salmon, Strawberry, Green Bean Salad

The bright, refreshing flavors of this gluten-free salad dressing will liven up any salad. I love serving it with a salmon, strawberry, green bean and feta salad from my March meal plans (pictured). Bibb lettuce also pairs well with the strawberry and lemon flavors for a delicate salad. Or try frisee, chicory or other bitter greens for something with more depth. Crumbled blue cheese makes an excellent garnish as well.

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Strawberry Lemon Poppy Seed Dressing


  • 2 cups strawberries (greens removed)
  • 1/4 cup lemon juice
  • 1 T honey
  • 2 cups olive oil
  • 2 T poppy seeds
  • sea salt, to taste
  • white pepper, to taste (or sub w/ black pepper)


  • In a blender add 2 cups strawberries, 1/4 cup lemon juice, 1 Tbsp honey.
  • Blend until all ingredients are liquified.
  • Slowly drizzle in 2 cups olive oil while blender continues to run.
  • Turn blender to low speed and mix in 2 T poppy seeds.
  • Season to taste with salt & white pepper.


Lasts ~1-2 weeks in closed container in the fridge.

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