Who said salad had to be boring? Well…me. Trust me, it took a LONG time to get used to eating so much salad after I went Paleo–a lot of the time it’s just the easiest option whether you’re packing your lunch or just trying to order something at a restaurant. But its not the salad part that gives people fits, it’s the lack of good dressing. Oil and vinegar gets real old, real quick.
This dressing is good for more than salads, though. I use it on sweet potato fries, on top of chicken and fish, and I made a killer casserole with it that I’ll be sharing soon. There’s a reason we all love the original Ranch dressing, just not all the nasty chemicals, additives, seed oils, and dairy. Clearly I’ll be keeping this stuff around!
- 1 Ripe Avocado
- 3 Garlic Cloves
- 1 can Full-Fat Coconut Milk
- 1 T Lemon Juice
- 1/4 t Salt
- 1/4 t Black Pepper
- 2 T Fresh Dill
- 2 T Fresh Chives
- 1/4 t Paprika
- 1/4 t Cayenne Pepper
- Pulse the avocados in a food processor until broken up.
- Add the remaining ingredients. Pulse to combine, then puree till smooth.
- Store in the refrigerator in a sealed container for up to 2 weeks.
Pingback: Monday 072913
This recipe is amazing. Made some this morning and it was fabulous. Looking forward to putting it on everything. Super yummy!
Awesome! It really does go well with everything. Try it on eggs!
Whole30 compliant, idiot proof & super yummy! My kids love it. They want it for salads, dips & with wings.
I froze half of it in smaller containers since I don’t think we will use the whole thing before it goes bad.
Pingback: 13 Mouth-Watering Paleo Salad Dressings | Paleo Grubs
I wasn’t impressed with this recipe. It was very spicy compared to conventional “avocado ranch” and I had a VERY hard time getting my kids to have seconds. I wish I had a good recommendation for an improvement, but I am currently at a loss. Unfortunately, I give this a thumbs down.
Will post later regarding potential improvements, if any….
Hmmmm…maybe cut back on the pepper?
Derek, I would leave out the cayenne or reduce it to an 1/8tsp.
I’m wondering if Derek used cayenne powder or chopped cayenne…HUGE difference in the amount of heat – at least in my house. My cayenne powder packs quite a punch so I’ll be adding a bit less than the 1/4 tsp. that’s called for…
What size can of coconut milk as we have several different sizes in Australia.
14 oz
I think you’re on to something! Since going Paleo I have been on a quest for a delicious salad dressing with healthy oils. Vinaigrette is OK now and then, but I like to eat 2 salads a day and it is just too much. The texture of this is PERFECT. I will continue working with the spices to suit my taste, but I wanted to say thanks because I think you have saved me. I either needed to give up salads (love them) or cheat on the dressing (bad idea!).
Will low fat coconut milk work just as well?
Sure…it just won’t be as rich. Add about a 1/4-1/2 cup less so the consistency stays the same…
I made a jalapeno & cilantro version last night because I didn’t have any of the herbs for a ranch and it was incredible. Thank you for the inspiration!
That sounds incredible…how much of each did you put in? I think that might be perfect for the Super Bowl!
I would love to know what the how much jalapeño and cilantro you put in too. I love cilantro.
I don’t typically use dressing for my salads, but this sounds wonderful. I can’t wait to give it a try!
Pingback: Whole30 Day 5: Slow cooker pork | elizabethclymer
I usually saute or roast my veggies because I don’t like dressings. But I bought steaks and locally-grown greens today and really wanted a salad. I am thrilled with this recipe! Very tasty. I’m going to try it on my eggs in the morning. Thank you!!!
Pingback: Whole 30 Day 7 & 8 + Color Run | piggytummy
Pingback: Casa de Crews
Pingback: 32 Delicious Paleo Salad Dressing Recipes