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Lavender-Cilantro Dressing (Vegan Friendly)

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“From The Lavender Cookbook.”
1 cup

Ingredients Nutrition

  • 1 teaspoon grated orange zest
  • 34 cup freshly squeezed orange juice
  • 2 tablespoons fresh meyer lemon juice (Meyer lemon replaced regular lemon juice)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin seed
  • 1 teaspoon dried culinary provence lavender (or fresh lavender when available. Start with 1 tsp. and add more to taste.)
  • 12 cup fresh cilantro leaves, lightly packed (FRESH!)
  • 2 tablespoons honey (can sub agave, lavender honey or orange flavored honey)
  • 1 teaspoon TABASCO┬« brand Chipotle Pepper Sauce (substituted for 1 1/2 teaspoons chipotle in adobo sauce)
  • 14 cup extra virgin olive oil
  • salt and black pepper, to taste


  1. Grate the orange zest and set aside.
  2. Combine the orange juice, lemon juice and lime juice in a small sauce pan.
  3. Bring to a boil over medium heat and cook until reduced to 1/2 cup.
  4. Let cool 10 minutes, then transfer to a blender.
  5. Toast the cumin seeds in a dry cast iron skillet for about 2 minutes over medium-heat just until they are fragrant.
  6. Transfer the cumin seeds to a spice grinder along with the lavender. PULSE until finely ground. Add this to the blender.
  7. Place the cilantro, honey or other sugar option, chipotle sauce, and orange zest in the blender. PULSE until smooth.
  8. Add the olive oil and blend until smooth and creamy. Season with salt and pepper to taste.
  9. The dressing tastes best if it's prepared at least 1 hour in advance of serving.

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