Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

Forgive the horrible outdoor light and the messed-up exposure.

Forgive the composition. Forgive the fact that this normal, 6-ounce coffee glass looks like a gallon-sized urn next to these cookies, for some strange reason. I was on an almond-poppyseed-butter-sugar high. I really can’t come up with a better excuse than that.

I hope you can see that they’re actually rather pretty cookies, despite my best efforts to capture otherwise. They’re almond-flavored, poppyseed-speckled shortbread dough rolled in more poppyseeds. Then, after these bad boys are sliced, baked, and cooled, they’re dipped in an almond-vanilla glaze and sprinkled with crushed sliced almonds.

That sounds like a bit of work, but I promise these come together really quickly and are worth every minute. Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread.

Yeah, the photos suck, but these cookies? They rock.

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Almond Poppyseed Shortbread Cookies

Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread. This recipe makes a small-ish batch (about 15 cookies), so be sure to double it if you're feeding a crowd.

Prep Time 2 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Author Kare

Ingredients

• Cookies
• 1/2 cup 1 stick unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 2 teaspoons poppyseeds + 1/4 cup for rolling
• 1 cup all-purpose flour
• Topping
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• Small pinch salt
• 1/2 cup sliced almonds

Instructions

• With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.
• Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.
• Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.
• Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.
• Wrap the log tightly in the paper and twist the ends.
• Refrigerate until firm, about an hour.
• Preheat oven to 350 degrees.
• Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.
• Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.
• Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.
• Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
• Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.
• Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.
• Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.

The post Almond Poppyseed Shortbread Cookies appeared first on Kitchen Treaty.

Not that life is really likely to give you any of those – unless the grocery store is “life” and opening up your wallet is “giving.” Nonetheless, make these muffins.

I’d talk about how delicious they are, but you already know that. Just look at ’em. Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze. Let’s be real, they’re pretty much cupcakes for breakfast, but that’s why we love muffins, am I right?

Make some for Mom for Mother’s Day. Make some for National Teacher Appreciation Week. Make some because today is National Windmill Day, if you really need a reason. Just make them.

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Lemon Poppyseed Muffins

Moist, zingy Greek yogurt lemon muffins packed with yummy little poppyseeds and finished with a kicky lemon glaze.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

For the muffins:

• 2 cups all-purpose flour 240 grams
• 3/4 cup granulated sugar
• 2 tablespoons poppy seeds 12 grams, plus a few pinches for topping the finished muffins if you like
• 2 teaspoons baking powder 7 grams
• 1/2 teaspoon baking soda 2 grams
• 1/2 teaspoon fine-grain sea salt or table salt, 3 grams
• 1 cup plain Greek yogurt 225 grams
• 2 large eggs
• 1/2 cup vegetable oil can sub canola oil, melted butter, or melted coconut oil; 105 grams
• 1 tablespoon freshly grated lemon zest about 1 tablespoon, from one medium-size lemon; 5 grams

For the glaze:

• 1 cup powdered sugar sifted, 95 grams
• 2 tablespoons fresh-squeezed lemon juice from the zested lemon, 30 grams

Instructions

Make the muffins:

• Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
• In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
• In a small bowl, whisk together the Greek yogurt, eggs, vegetable oil, and lemon zest until completely combined.
• Pour the wet ingredients over the dry ingredients. Using a spatula, fold the ingredients together just until combined.
• Divide the batter evenly between the 12 muffin cups. I like to use an ice cream scoop which makes this task super easy!
• Bake 20-25 minutes, until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
• Let cool for about five minutes, then move the muffins to wire rack. Allow to cool for about 15 more minutes before adding the glaze. They don't have to be cold-cold, but cooler is good.

Make the glaze:

• Sift the powdered sugar into a small bowl. Add the lemon juice and stir together with a fork until smooth.

Dip and garnish the muffins:

• One by one, dip the muffins upside-down into the glaze until covered. Place right-side up back on the wire rack. Sprinkle tops with a few extra poppyseeds if desired.
• Let cool until the glaze is well-set.

Notes

3/2/2026 recipe update: I’ve reworked this recipe quite a bit, editing some of the ingredients and simplifying the directions. I think it’s improved a lot with the edits! If you prefer the old recipe, please email me (kitchentreaty at gmail dot com) and I’ll be happy to send it your way.

The post Lemon Poppyseed Muffins appeared first on Kitchen Treaty.