All The Ranch Dressings

Whole 30 and Paleo compliant Ranch Dressing.

There are so many versions of this Ranch dressing out there that it's hard to pick just one. Here is my version for a basic Ranch that is Whole 30 compliant, and some variations. Avocado, Peppercorn, Spicy Chipotle, and Greek. This is a perfect option for when you want a little more than oil and vinegar, or a wedge of lime or lemon and salt and pepper on your salad. By the way, a wedge of lime squeezed over a salad with salt and pepper is so yum.

Choose your favorite ingredients, herbs, and spices.

Let me first say that this dressing is SO good. It's creamy, flavorful. It's great on top of salads, as a dip for vegetables when made thicker. You can use it for other things like carrot slaw, cabbage slaw, Brussels sprout slaw. Top lettuce wrapped fajitas with the Spicy Chipotle Ranch, grill some shrimp and brush some dressing on them while still hot. Bake a chicken and at the end of the cooking time crank up the heat and brush a little on top of the skin. Curry powder might be a fun addition to the basic recipe, I bet it would be good served with chicken in place of Satay Sauce, if you don't want a (Paleo) Satay Sauce. So many options.

Pour that oil in slowly so it incorporates correctly!

 I use a Vitamix blender for my dressing it emulsifies the dressing and makes it so creamy. You can also use a stick blender, or if you can whisk like a pro try a bowl and muscle. There is a raw egg in this dressing so I only keep it around for a few days but it doesn't last that long with a family of five. We just had this Basic Ranch on a kale and romaine salad with steak for dinner. SO VERY YUM.

Fully emulsified, with no oil sitting on top makes for a creamy and not oily dressing.

 Fresh herbs are really great, dried works awesome also. But for parsley and cilantro nothing beats fresh. I never thought I would say this, but it grows easily too. I have a black thumb but these two herbs grow well for me.

Add a punch of flavor!

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Basic Whole 30 Ranch Dressing

1 egg

1/2 cup of shaken, full fat canned coconut milk

2-3 tablespoons red wine vinegar or acid of choice (Other vinegar, lime juice, lemon juice)

1-2 cloves garlic, peeled

1/2 teaspoon dried mustard powder

Black pepper

Salt

1 cup avocado oil or light olive oil

1/2 small shallot minced, or 1 teaspoon freeze dried shallot, or 1/2 teaspoon onion powder 

1/2 teaspoon dried dill weed, or more if using fresh

1-2 tablespoons fresh chopped chives, 1/2 tablespoon if using dried

1 teaspoon dried Summer Savory

3 tablespoons chopped flat leaf parsley 

1. Place egg, coconut milk, vinegar, garlic cloves, dried mustard, and salt and pepper to the blender jar.
2. Blend until combined.
3. While the blender is still on, slowly drizzle in the avocado oil. Do this slowly so that the oil be fully incorporated into the dressing and it doesn't separate later.
4. Blend on high for 20 seconds.
5. Add remaining ingredients and blend on low or medium to combine ingredients, about 10 seconds. 
6. Place in the refrigerator for an hour or so. This will help the flavors develop and the dressing can thicken up a bit more.
7. Store dressing in the refrigerator.

*For thicker dressing to use as a dip, do not shake the coconut milk. Just scoop off the solid portion of the coconut milk. Save the more liquid water for soups, smoothies, etc.

* For a great variation, omit the herbs and spices (shallot, onion powder, dried dill weed, chives, Summer Savory, leaf parsley ) and use 3 tablespoons of Penzey's Fox Point or Sunny Paris seasonings. Add salt and pepper to taste.

Avocado Ranch Dressing

1 egg
1/2 cup of coconut water*
1/2 avocado, peeled
Zest from 1/2 lime
2-3 tablespoons lime juice
1-2 cloves garlic, peeled
1/2 teaspoon cayenne pepper (or to taste)
1/4-1/2 teaspoon cumin (Optional)
Black pepper
Salt
1 cup avocado oil or light olive oil
1/2 small shallot minced, or 1 teaspoon freeze dried shallot, or 1/2 teaspoon onion powder
1-2 tablespoons fresh chopped chives, 1/2 tablespoon if using dried
4-5 tablespoons chopped cilantro leaves
1 jalapeno, seeded(optional) and minced

1. Place egg, coconut milk, avocado, lime juice, lime zest, garlic cloves, cumin, cayenne pepper, salt and pepper to the blender jar.
2. Blend until combined.
3. While the blender is still on, slowly drizzle in the avocado oil. Do this slowly so that the oil be fully incorporated into the dressing and it doesn't separate later.
4. Blend on high for 20 seconds.
5. Add remaining ingredients and blend on low or medium to combine ingredients, about 10 seconds. 
6. Place in the refrigerator for an hour or so. This will help the flavors develop and the dressing can thicken up a bit more.
7. Store dressing in the refrigerator.

* Use the coconut water from the bottom of an unshaken can of full fat Coconut Milk.

Peppercorn Cucumber Ranch

1 egg
1/2 cup of shaken, full fat canned coconut milk
2-3 tablespoons red wine vinegar or acid of choice (Other vinegar, lime juice, lemon juice)
1-2 cloves garlic, peeled
1/2 teaspoon dried mustard powder
1/2 teaspoon onion powder
Salt
1 cup avocado oil or light olive oil
1/2 teaspoon cracked peppercorns (Black, pink, green, white)
1/4 teaspoon cracked Sichuan peppercorns
1/2 teaspoon dried dill weed, or more if using fresh
1 teaspoon dried Summer Savory
1-2 tablespoons fresh chopped chives, 1/2 tablespoon if using dried
3 tablespoons chopped flat leaf parsley
4 tablespoons cucumber, peeled, seeded, and minced

1. Place egg, coconut milk, vinegar, garlic cloves, dried mustard, onion powder and salt into the blender jar.
2. Blend until combined.
3. While the blender is still on, slowly drizzle in the avocado oil. Do this slowly so that the oil be fully incorporated into the dressing and it doesn't separate later.
4. Blend on high for 20 seconds.
5. Add peppercorns and remaining DRY spices. Blend until the peppercorns are the consistency you like.
6. Add remaining ingredients and blend on low to combine ingredients, about 10 seconds. 
7. Place in the refrigerator for an hour or so. This will help the flavors develop and the dressing can thicken up a bit more.
8. Store dressing in the refrigerator.

*Sichuan peppercorns are a staple in my pantry. I use them in stocks, soups, when I make marinades or braise meats. You can find them at the Asian market or Penzey's Spices. They have a slightly tongue numbing effect if you bite one whole, so don't add too much to your dressing.

Greek Ranch Dressing

1 egg
1/2 cup of shaken, full fat canned coconut milk
2-3 tablespoons red wine vinegar
1/2 teaspoon dried mustard powder
Black pepper
Salt
1 cup avocado oil or light olive oil
3 tablespoons Greek Seasoning Blend

1. Place egg, coconut milk, vinegar, dried mustard, and salt and pepper to the blender jar.
2. Blend until combined.
3. While the blender is still on, slowly drizzle in the avocado oil. Do this slowly so that the oil be fully incorporated into the dressing and it doesn't separate later.
4. Blend on high for 20 seconds.
5. Add Greek Seasoning and blend until combined. 
6. Place in the refrigerator for an hour or so. This will help the flavors develop and the dressing can thicken up a bit more.
7. Store dressing in the refrigerator.

Chipotle Ranch Dressing

1 egg
1/2 cup of shaken, full fat canned coconut milk
2-3 tablespoons lime juice
1-2 cloves garlic, peeled
1/2 teaspoon dried mustard powder
1-2 teaspoons Chipotle chili powder
1/2 teaspoon cumin
1 teaspoon freeze dried shallot, or 1/2 teaspoon onion powder
Black pepper
Salt
1 cup avocado oil or light olive oil
1-2 tablespoons fresh chopped chives, 1/2 tablespoon if using dried
3 tablespoons chopped cilantro leaves

1. Place egg, coconut milk, lime juice, garlic cloves, dried mustard, chili powder, cumin, shallots, salt and pepper to the blender jar.
2. Blend until combined.
3. While the blender is still on, slowly drizzle in the avocado oil. Do this slowly so that the oil be fully incorporated into the dressing and it doesn't separate later.
4. Blend on high for 20 seconds.
5. Add remaining ingredients and blend on low or medium to combine ingredients, about 10 seconds. 
6. Place in the refrigerator for an hour or so. This will help the flavors develop and the dressing can thicken up a bit more.
7. Store dressing in the refrigerator.

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