Lavender-Cilantro Dressing (Vegan Friendly)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
YIELD: 1 cup
UNITS: US

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)
  • salt and black pepper, to taste
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DIRECTIONS

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