Whole30 – Paleo Ranch Dressing

Whole30 – Paleo Ranch Dressing

Ranch dressing is one of America’s most popular dressings and dips. We use it for salads and dips for chicken nuggets, veggies, and more. If you tolerate dairy products, check out my original Ranch Dressing and Dip recipe. For those following Whole30 and Paleo diets, it’s almost impossible to order a salad at a restaurant and get a “compliant” dressing. I usually ask for plain olive oil. However, I’ve been to restaurants that don’t have have olive oil which means they only have seed and vegetables oils. Truth be told, I sometimes bring my own compliant dressing to a restaurant. There are are a few store-bought Whole30-Paleo brands now available which I buy from time to time for convenience. However, homemade is so much better. Try to make your own homemade dressings like Lemon Vinaigrette, Avocado Cilantro-Lime, Cashew-Lime Vinaigrette, Balsamic Vinaigrette, or a big batch of this Ranch Dressing. It doesn’t take too much time, it puts you in control of all the ingredients, and they taste so fresh and clean guests always ask about the dressing.

Whole30 – Paleo Ranch Dressing
1 1/2 cups of mayonnaise (avocado oil based)
Optional, 1 can of full fat coconut milk (if not using, double the mayonnaise for a large batch, see note below)
Optional, 1/4 to 1/2 cup nut milk if not using coconut milk to reach your desired consistency (I use almond)
2 teaspoons of Dijon mustard
1 teaspoon of dehydrated garlic or one fresh garlic clove, minced/pressed
1 handful of dill
1 handful of chives
1 handful of flat leaf parsley
1 tablespoon of fresh lemon juice
salt to taste
fresh cracked pepper (optional)
Note: This makes a large mason jar of dressing (perfect for a party or just to have on hand for a couple of weeks). You could half the recipe by using 1/2 a can of coconut milk and use the leftovers for something else, or by just using 1 1/2 cups mayonnaise plus a nut milk to reach your desired consistency instead. To make a large batch without coconut milk use 3 cups of mayonnaise and up to 1/2 cup of nut milk.

1. Gather all the ingredients.

2. Add coconut milk (if using), mayonnaise, and Dijon mustard to a large mason jar.

3. Squeeze lemon juice into the base mixture.

4. Chop dill, chives, and parsley and add to dressing along with dehydrated or fresh garlic.

5. Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. The longer it rests in the fridge the better the flavors meld together.

6. Spoon over salad and serve with veggies.

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Whole30 - Paleo Ranch Dressing

September 3, 2021
: 24
: 15 min
:
: 15 min
: Easy

By:

Ingredients
  • 1 1/2 cups of mayonnaise (avocado oil based)
  • Optional, 1 can of full fat coconut milk
  • Optional, 1/4 - 1/2 cup nut milk to desired consistency (I use almond)
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of dehydrated garlic or one fresh garlic clove, minced/pressed
  • 1 handful of dill
  • 1 handful of chives
  • 1 handful of flat leaf parsley
  • 1 tablespoon of fresh lemon juice
  • salt to taste
  • fresh cracked pepper (optional)
  • Note: This makes a large mason jar of dressing (perfect for a party or just to have on hand for a couple of weeks). You could half the recipe by using 1/2 a can of coconut milk and use the leftovers for something else, or by just using 1 1/2 cups mayonnaise plus a nut milk to reach your desired consistency instead. To make a large batch without coconut milk use 3 cups of mayonnaise and up to 1/2 cup of nut milk.
Directions
  • Step 1 Gather all the ingredients.
  • Step 2 Add coconut milk (if using), mayonnaise, and Dijon mustard to a large mason jar.
  • Step 3 Squeeze lemon juice into the base mixture.
  • Step 4 Chop dill, chives, and parsley and add to dressing along with dehydrated or fresh garlic.
  • Step 5 Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. The longer it rests in the fridge the better the flavors meld together.

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