Poppyseed Dressing
Poppyseed dressing – it’s my favourite. Without a doubt, it works well on a quick cabbage and corn salad, it’s great over avocados, tomatoes and cucumbers, and it’s delicious in summer and fall salads. It’s bright, light and I love the texture of the seeds and the little black dots contrasting the colours of the dish. Okay, let’s get shaking!
Servings: 0.5 cup
Ingredients
- 1/3 cup of olive oil
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of agave syrup
- 1-2 tablespoons of poppyseeds
- 1 1/2 teaspoons of dijon mustard
- salt and pepper to taste
Instructions
- First, measure out all of your ingredients into a glass jar or dressing shaker. Shake until well mixed – taste and add salt and pepper to taste.
- Once the dressing is made, add to your favourite salad. Here I’ll share some of my latest which make use of this delicious and bright dressing. Asparagus and Raspberry Salad – this summer salad has the crunch of the asparagus complimented by the sweetness of summer berries. It’s light and tasty. Another is the strawberry and avocado salad below – with a bite from the red onions and toasted almonds, the poppyseed dressing balances out the flavours.