Round-up RANCH Time!

I found this recipe while researching stuff to eat on Whole 30.  I’ve made this a couple times now and it adds a bit more heartiness to a salad than just EVOO and vinegar.  I’ve also used this in place of mayo for tuna salad.  Lots of fun stuff to add ranch to!  I’d strongly advise you to use avocado oil for this recipe and not just olive oil as the EVOO is too overpowering of a flavor.  I’ve been cooking with avocado oil a lot more lately and it has a nice light flavor and is chock full of healthy fats.  This legit tastes better than Hidden Valley, folks!

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1 room temperature egg

2 Tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon dill

1/2 teaspoon Italian seasoning

2/3 cup avocado oil

2 Tablespoons full-fat coconut milk

In a blender or food processor, add egg, vinegar, and all of your spices.  Blend just to mix it together.  Slowly add in avocado oil while pulsing blender.  To finish it off, blend in the coconut milk.  Aaaaaand you’re done!

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