Appetizers and Dips · Side Dishes & Salads · whole 30 paleo

Whole 30 Dump Ranch

Whole 30 Dump Ranch by Rumbly in my Tumbly
Whole 30 Dump Ranch by Rumbly in my Tumbly

Oh mylanta you guys.  I can’t believe I completed 45 days of Whole 30 in my life without making dump ranch. Big mistake.  Huge.

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Whole 30 Dump Ranch by Rumbly in my Tumbly

I finally made dump ranch today, and doing this recipe with the exact ingredients written, I swear to the heavens that I absolutely can’t tell the difference between this and homemade hidden valley ranch.

Whole 30 Dump Ranch by Rumbly in my Tumbly
Whole 30 Dump Ranch by Rumbly in my Tumbly

This takes 5 minutes to make and absolutely no expensive or crazy ingredients.

Whole 30 Dump Ranch by Rumbly in my Tumbly
Whole 30 Dump Ranch by Rumbly in my Tumbly

If you’re on the Whole 30, or about to be, or just trying to make healthier, real-food choices without a bunch of processed crap and chemicals in it, make this.  This will be my go-to salad dressing recipe for life.  For life.

Recipe adapted from Whole Sisters

Ingredients:
1 egg, room temperature (you can accomplish this very quickly by setting your egg in a bowl of warm water for a couple of minutes before you crack it)
1 cup avocado oil (original recipe calls for light olive oil)
1 tablespoon lemon juice
two tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup Trader Joe’s coconut cream in the brown can (original recipe just calls for full fat coconut milk)
1 handful of cilantro

Directions:
Place all ingredients into your blender, and blend on medium low speed for one minute.  Pour into an airtight container and refrigerate.  Enjoy!

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18 thoughts on “Whole 30 Dump Ranch

      1. Thanks for the reply, @Shannon. It’s very thin right now but I hope it thickens up before dinner.

    1. Amy, you could try a couple tablespoons of w30 compliant mayo in place of the egg. I haven’t tried this, but if I were going to try to sub, that’s what I’d do. If you do try it, please come back and tell me how it turns out. Good luck!

  1. We followed your directions exactly and ours looked nothing like yours. Ours had a very oily appearance and quickly separated upon refrigeration. It also had way too strong of a coconut aftertaste for us. Needless to say, it was gross!
    I’m new to using coconut milk/cream, so I’m wondering if maybe we’re just using it wrong and that is our problem here? We completely mixed the fat layer on top with the milk on the bottom. Is that the correct thing to do… or our we supposed to use one or the other?

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