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.