I have made a version of this paleo ranch dressing countless times, but always just throw a bunch of stuff into some mayonnaise that I already had made; meaning no official recipe.
Paleo Ranch is here to make all your veggies better.
In The Zenbelly Cookbook, there are several similar recipes; Remoulade, Garlic Dill Aioli, and Dijon-Herb Aioli. They’re all fantastic, if I do say so myself, and are easily adapted to be dressings and you could maybe even finagle a ranch recipe out of them with a few tweaks. (While I’m on the topic, if you don’t have my first cookbook book yet, I really do recommend it. I know I’m biased and all, but… It’s really a good book! You can read more about it HERE)
Okay now that I’ve shamelessly plugged my own cookbook, on to the issue at hand: paleo RANCH. If you follow me on social media, you probably know that I am not dogmatic about the Paleo lifestyle, and once in a while enjoy some gluten-free pizza, wings and maaaaybe (definitely) even french fries at my local pizza joint, The Pizza Place on Noriega. Their GF pizza is great, as are their super crispy wings and fries. And don’t worry, you can even eat your veggies there because they have a nice variety of fresh salads.
BUT THEIR RANCH. Why is it so good? It’s homemade there, that much I know, and it’s not dairy-free, but I eat it because I tolerate dairy just fine. I’m pretty sure it’s so good because of the addition of bell pepper, but I’m only guessing- I don’t have the secret recipe.
This ranch dressing is not only super simple to make, but is also dairy-free, Paleo, 21 Day Sugar Detox compliant and maybe even Whole 30, but honestly a lot of the rules for that baffle me so don’t quote me on that. It’s homemade salad dressing, and if that’s SWYPO, I think that’s
silly insane ridiculous er, just perfectly fine. But I break the rules, not make the rules. 😉
If you love this Paleo Ranch, I bet you’ll love my other homemade dressings, too!
You are going to want to use an immersion blender for this. I promise you won’t regret the purchase!Print
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 cup
- 1 large egg
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 cup neutral tasting oil, such as avocado or light olive.
- 1/4 teaspoon finely ground sea salt
- 1/4 teaspoon garlic powder
- 3 strips (about 1-inch x 3-inch) red or orange bell pepper, roughly chopped
- 1/4 cup flat-leaf parsley leaves
- 12 chives, chopped
- In a quart sized canning jar, blend the egg and lemon juice with an immersion blender until well combined, about 10 seconds.
- With the motor running, drizzle in the oil. It will emulsify and thicken.
- Add the salt, garlic powder, bell pepper, parsley and chives. Blend again, until the herbs and pepper are finely minced and incorporated. Season to taste with additional salt and garlic powder, if desired. Oh and a few grinds of black pepper if you’re into it.
- Cover and refrigerate. Use within 5 days.
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This salad dressing is 157% Whole30 compliant!!
I can’t wait to make this!
I hope you love it! 🙂
Can I substitute the scallions with something else and still not lose the flavor? Sadly onions and scallions don’t play nice with my tummy.
You mean the chives? If you can’t have those either, you can just leave them out and add a little bit of your favorite herb. Dill is great in this, and cilantro gives it a southwest spin. Hope that helps!
So, raw egg?? Isn’t that dangerous? I must be missing something…
mayonnaises are made with raw eggs all the time. It’s not dangerous unless you’re immunocompromised or pregnant or elderly. It’s best to use high quality eggs.
Immersion blenders… do you happen to have a brand you like or recommend? It’s somewhat overwhelming looking at what’s available.
(Love your stuff btw – Zenbelly cookbook has helped me fulfill a lot of gift-giving needs.)
Thanks so much, John! I use and recommend this immersion blender: https://amzn.to/2DygyK1