Lavender Honey Lemon Vinaigrette
Bright, floral, and perfectly balanced, this Lavender Honey Lemon Vinaigrette brings a fresh, springtime vibe to any salad. Light, tangy, and irresistible!
Lavender Honey Lemon Vinaigrette Dressing is so good
Last year, I decided to grow my own lavender… in Missouri. Yes, Missouri. Not exactly the lavender capital of the world, thanks to our less-than-ideal soil, but my husband and I had a plan. A cunning plan.
Armed with sheer determination (and a healthy dose of stubbornness), I built raised garden beds out of cinder blocks, filled them with the kind of soil lavender actually likes, and—miraculously—ended up with the biggest, most beautiful plants. I also planted them around my strawberries, because apparently, lavender is supposed to repel bad bugs. It did not. But hey, at least it looked pretty.
Once my lavender was ready, I dried it and tucked it into my spice cabinet like the domestic goddess I pretend to be. The first thing I made? Lavender Buttermilk Biscuits with Lemon Glaze. And oh my word, they were good. Now that I mention it, I should probably make them again this week. (Note to self: stop making yourself hungry while writing.)
Anyway, we recently had one of those rare Missouri days where it actually felt like spring was flirting with us, so I threw together a salad and whipped up the most delightful, floral-yet-fresh Lavender Honey Lemon Vinaigrette. It basically tastes like sunshine and happiness in a bottle. It turned out so good, I had to share it with you all. Enjoy!
Here’s why I love this Lavender Honey Lemon Vinaigrette!
- It’s infused with the sweet, fragrant aroma of lavender—like a little whiff of spring in every bite.
- The lavender in this honey lemon vinaigrette gives it that perfect floral touch you didn’t know your salad dressing needed.
- Crushing up the lavender made my kitchen smell absolutely heavenly—bonus points for that!
- Lemon and lavender are basically the ultimate flavor besties, and this dressing proves why they belong together.
If you’re a fan of homemade dressings but feel like balsamic vinaigrette is getting a little been there, done that, let me introduce you to some of my favorites!
🌿 Fresh Blackberry Vinaigrette – Blend juicy ripe blackberries with balsamic vinegar, honey, and Dijon mustard for a sweet-tangy dressing that instantly upgrades any salad. It’s vibrant, flavorful, and almost too easy to make.
🍁 Maple Cider Dressing – If it happens to be fall while you’re reading this (or honestly, any time of year), this one’s for you. Think rich, velvety maple syrup mingling with the crisp zing of apple cider vinegar—basically autumn in a bottle.
Give them a try and thank me later! 😉 Let me know what you think of this Lavender Honey Lemon Vinaigrette recipe in the comments. I love to hear from you all.
Visual Process for Making Lavender Honey Lemon Vinaigrette
Step 1
Squeeze the Lemons!
Squeeze the juice of two lemons into a mason jar—bonus points if you don’t accidentally squirt yourself in the eye. I love using mason jars for dressings like this Lemon Lavender Vinaigrette, because you can shake everything up with zero effort and stash them easily in the fridge. As for my lemon squeezer? It’s my secret weapon. It gets out every last drop, so no lemon goes to waste (or ends up being aggressively squeezed by hand out of frustration).
Step 2
Grind the Lavender
I dry my own lavender from my garden because, honestly, it makes me feel like I have my life together. The scent is incredible! To prep it for this dressing, I grind it up with a wooden mortar and pestle—very old-school, I know. I grabbed mine at Home Goods ages ago, so I have no clue what brand it is, but trust me, any decent one will do. Just grind the lavender as finely as possible so it doesn’t feel like you’re chewing on potpourri. The lemon juice will do the heavy lifting, pulling out all those lovely floral flavors and making your dressing taste downright fancy.
Step 3
Mix It Together
In the same jar, whisk together the lemon lavender mixture, then add Dijon mustard, a splash of apple cider vinegar, a drizzle of honey, and a pinch of salt and pepper. Whisk until everything’s perfectly blended, and you’ve got a dressing so fancy, it’ll make your salad feel like a five-star meal. Easy, right? Now, let’s just hope you don’t drink it straight from the bowl.
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Lavender Honey Lemon Vinaigrette
Equipment
- Mason Jar
Ingredients
- ¼ cup fresh lemon juice (about 1–2 lemons)
- ½ tsp dried culinary lavender (lightly crushed)
- ⅓ cup extra virgin olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp sea salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- Squeeze ¼ cup fresh lemon juice from 2 lemons into a mason jar or bowl.
- Crush ½ tsp dried culinary lavender and add that to the lemon juice.
- Add 1 tsp Dijon mustard, ⅓ cup extra virgin olive oil, ½ tsp sea salt, ¼ tsp black pepper and 1 tsp apple cider vinegar to the jar or bowl.
- Give it a quick stir until everything is well combined and the mustard is fully dissolved. Refrigerate for 30 minutes, then drizzle over a salad with maple-glazed walnuts and feta cheese. Feel free to toss in any vegetables you have on hand, and for a touch of sweetness, add thinly sliced pears or apples. Enjoy!
