Paleo Ranch Dressing

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This Paleo Ranch Dressing is light, bright, and full of flavor. It will go well with all kinds of salads without weighing them down! And it’s ready in minutes! {Paleo}

Spiriteds, if you are able to bear with me though this post, then may the stars shine upon your patience. It’s possible I’m a little over-the-top excited about today’s Paleo Ranch Dressing.

I’ve been a salad freak since childhood when Mom and I assembled our crunchy goodnesses with three cheeses, two types of olives, spoonfuls of dressing, handfuls of bacon, and several pepperonis. We really didn’t know much about nutritional balance or portion control, but we did love the idea of a salad and all the flavors that came with it.

But here’s the thing, I don’t love ranch dressing. I know, what an admission. Am I even a born and bred US Midwesterner? I mean, yes, but I still don’t love ranch. Unless it’s powdery and baked onto crackers. So what’s a salad snob to do? 

Create her own salad dressing. And that’s just what we’ve done today with this Paleo Ranch Dressing. The flavor is piquant yet bright, and the texture is creamy yet light. This is one salad dressing that won’t weigh down your salads, crunchy, creamy, or both. 

K-Hubs and I prefer this recipe to store-bought options. And when I asked K-Hubs whether it was because of the flavor or the consistency, he said BOTH. 

So, here we are with a Paleo Ranch Dressing of our own to enjoy, Spiriteds. Because we get to have our salad dressings and eat them, too. If you have a high-speed blender, then you’re in business. We cannot wait to share this recipe with you!

Paleo Ranch Dressing is

• Light and bright
• Piquant yet citrusy
• Paleo (and gluten-free and dairy-free, too)
• Ready in minutes and easy to store

Paleo Ranch Dressing ingredients

• One egg. Leave at room temperature for one hour. 
• Lemon juice. If you can swing fresh lemon juice, then go for it. It will have a lighter, brighter citrusy flavor. 
• Sea salt, ground mustard, and olive oil. These ingredients round out the base of the Paleo Ranch Dressing.
• Full-fat coconut milk. To learn more about different options, please read Healthy Eater’s post, Coconut Milk: Brands to Choose, Brands to Avoid. I also find some brands naturally thicken when chilled while others do not. You may want to make this dressing a few times with different brands to see if there is one that meets your needs the best. And if your grocery store shelves are like mine, then available brands change frequently. So consider an Internet search for “paleo-friendly canned coconut milk” brands and see if any are shelved nearby.
• Onion powder, garlic powder, dill weed, and coarse black pepper. These ingredients make up the “ranch” portion of the dressing and take it to next-level deliciousness! Adjust their quantities by adding more or less to get the flavor intensity you want.
  

How to make Paleo Ranch Dressing

1. Let the egg sit at room temperature for about an hour. Then to a high-speed blender add the egg and lemon juice and mix on HIGH until the ingredients emulsify.  
2. While the blender is running, add the sea salt and ground mustard. Stream in the olive oil. Continue blending until all ingredients have combined.
3. Transfer mixture from the blender to a mixing bowl and add the coconut milk, onion powder, garlic powder, and dill. Whisk until ingredients are mixed.
4. Store dressing in a glass jar in the refrigerator for up to 2 days.

Recipe tips and tricks

• Add seasonings in small increments. When adding the onion powder and the garlic powder, do so in increments of about 1/4 teaspoon, until you reach the desired flavor because a little bit goes a long way.
• If you over-season your batch, then add a little extra coconut cream or dill. Those two ingredients will help offset a batch that may have too much onion or garlic seasoning in it.
• If the dressing seems flat, then add a pinch more sea salt before adding other ingredients. Sometimes the dressing just needs an extra hint of saltiness to bring everything together. If it’s still flat, then add more dill and ground mustard.

More salad dressings to enjoy!

Now you have an out-of-this-world delicious, versatile paleo salad dressing that just fits right in with your salad plans! If you’re looking for additional salad dressing recipe inspiration, then you might like these recipes, too!

• Lemon Avocado Dressing
• Lemon Celery Seed Dressing
• Homemade Italian Salad Dressing
• Gluten-Free Catalina Dressing
• Cilantro Lime Vinaigrette

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Paleo Ranch Dressing

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This Paleo Ranch Dressing is light, bright, and full of flavor. It will go well with all kinds of salads without weighing them down! And it’s ready in minutes! {Paleo}

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 1 1/2 cups 1x
• Category: Salads and Dressings
• Method: Blender
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 medium egg, room temperature
• 2 tablespoons fresh lemon juice
• 1/4 – 1/2 teaspoon sea salt
• 1/2 teaspoon ground mustard
• 1 cup olive oil
• 1/2 cup full-fat coconut milk
• 2 teaspoons dill weed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Coarse black pepper, to taste

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Instructions

1. Let the egg sit at room temperature for about an hour. Then to a high-speed blender add the egg and lemon juice and mix on HIGH until the ingredients emulsify.  
2. While the blender is running, add the sea salt and ground mustard. Stream in the olive oil. Continue blending until all ingredients have combined.
3. Transfer mixture from the blender to a mixing bowl and add the coconut milk, onion powder, garlic powder, and dill. Whisk until ingredients are mixed.
4. Store dressing in a glass jar in the refrigerator for up to 2 days.

Notes

• Add seasonings in small increments. When adding the onion powder and the garlic powder, do so in increments of about 1/4 teaspoon, until you reach the desired flavor. A little bit goes a long way.
• If you over-season your batch, then add a little extra coconut cream or dill. Those two ingredients will help offset a batch that may have too much onion or garlic seasoning in it.
• If the dressing seems flat, then add a pinch more sea salt before adding other ingredients. Sometimes the dressing just needs an extra hint of saltiness to bring everything together. If it’s still flat, then add more dill and ground mustard.