This Paleo Ranch Dressing is rich, creamy, dairy-free, and perfect for salads! It’s also an ideal meal prep addition because it will last through the workweek!
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
1 egg, room temperature
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1 cup olive oil
1/2 cup full-fat coconut milk
1–2 teaspoons dill weed (more as desired)
1/2 teaspoon onion powder (or onion salt for a stronger flavor)
1/2 teaspoon garlic powder
Pepper to taste
Let an egg sit at room temperature for about an hour. Then add the egg and lemon juice to a high-speed blender and blend on high until evenly mixed.
While the blender is running, add sea salt, dry mustard, and olive oil. Continue blending until all ingredients have mixed together.
Transfer mixture from the blender to a mixing bowl and add the coconut milk, onion powder, garlic powder, and dill. Whisk until ingredients are blended.
Store dressing in a glass jar in the refrigerator for up to one week.
Add onion powder (or onion salt) and garlic powder in small increments to the mix. A little goes a long way. You may want more or less of each than what is listed here.
For a rich, creamy texture, use the coconut cream portion of the coconut milk. You can do this by chilling a can of full-fat coconut milk in the fridge overnight (don’t shake it). Then the next morning skim off 1/2 cup of cream from the top of the can and use that in your recipe.
The olive oil will be noticeable in this recipe. For a more neutral flavor, use light olive oil or avocado oil