This Whole30 ranch dressing is made with healthy fats and fresh herbs. It is creamy and tangy and tastes great on all types of salads.
Finding commercial salad dressings that fit the Whole30 diet plan can be a challenge. The answer, of course, is to make your own!
This homemade dressing is very easy to make and tastes far better than any commercial ranch dressing that I have tried.
Keep reading to learn how to make this ranch dressing that’s Whole30, gluten-free and Paleo.
Ingredients to make this Whole30 salad dressing
You’ll need the following ingredients to make this Whole30 ranch recipe.
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- ⅔ cup extra light olive oil
- 1 egg, at room temperature
- Juice of ½ lemon
- 2 tablespoons balsamic vinegar
- 2 cloves fresh garlic, finely minced
- ½ teaspoon pink sea salt
- ½ teaspoon cracked black pepper
- ½ cup unsweetened canned coconut milk
- ½ teaspoon onion powder
- 1 tablespoon fresh cilantro
- 1 tablespoon fresh parsley
- 1 tablespoon of fresh chives
How to make this Whole30 ranch dressing
Start by placing the egg, vinegar, lemon juice, seasonings, garlic, and fresh herbs in a food processor. Pulse a few seconds to combine.
Slowly pour the oil in through the top opening of the food processor while it is still running on a low speed.
Blending the herbs at this point will give you a ranch dressing that’s a little darker in color. I don’t mind, but if you do, I’ve listed tips below to help you maintain the traditional lighter color of normal ranch dressing.
Once all the oil has been mixed in, add the coconut milk and pulse a few more times to blend well.
I store my homemade dressing in a mason jar with a sealed top in the fridge. It makes about 1 ½ cups of this delicious Whole30 ranch dressing.
Tips for keeping the Whole30 ranch dressing light in color
Normal homemade ranch dressing has a lot of mayonnaise in it which is not allowed on the Whole30 or Paleo diet. This gives the salad dressing a very white color.
The ingredients for this dressing are darker in color, and I used a LOT of herbs in this dressing so it has a tendency to go darker in color depending on when you add the herbs and how long you pulse them. 
I don’t mind the dark color when I am having salads but having a nice light colored ranch dressing for dips is preferable. To achieve this, follow these tips:
- Use the lightest colored olive oil you can find. It will be labeled “extra light.” Dark extra virgin olive oil will make the dressing darker.
- Add more coconut milk, or use coconut cream (this adds more calories but doesn’t change the taste much and does make it much whiter.)
- Substitute white wine vinegar for balsamic vinegar (it is much lighter in color.)
- Mince your herbs by hand with herb scissors or a sharp knife and fold them into the dressing AFTER you have added the oil to the other ingredients. This will give more flecks of herbs through the dressing instead of dulling the color of the dressing itself.
Which coconut milk should I use?
The rule with Whole30 is that any brand of coconut milk where ALL of the ingredients are Whole30 approved will make the coconut milk Whole30. This list gives a comparison of compatible coconut milk.
Be sure the coconut milk is unsweetened and the full-fat version. I used Taste of Thai unsweetened coconut milk in the can.
Tasting this Whole30 ranch dressing
The flavor of this Whole30 Ranch dressing is tart and tangy with a lovely taste of infused herbs. The coconut milk gives the dressing a nice creamy texture but does not taste “coconutty”.
It is the perfect dressing for salads. I love using it on my California Cobb Salad.
You can also use it as a dipping sauce for chicken drumsticks, wings or fresh veggies. Since this ranch dressing is so easy to make in just minutes, you’ll be able to have a bottle of it on hand all the time in the fridge.
It will keep for about a week in an air-tight container. But trust me…it won’t last that long!
This dressing works out to 127 calories for 2 tablespoons of the dressing.
For another tasty, gluten-free sauce, be sure to try this Paleo Worcestershire sauce!
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Whole30 Ranch Dressing - Gluten - Free Paleo with Fresh Herbs, Creamy
This Whole30 ranch dressing is creamy and tangy and made with fresh herbs, eggs and olive oil. It is great on salads, with vegetables or as a dip.
Ingredients
- ⅔ cup extra light olive oil
- 1 egg at room temperature
- Juice of ½ lemon
- 2 tablespoons balsamic vinegar
- 2 cloves fresh garlic, finely minced
- ½ teaspoon pink sea salt
- ½ teaspoon cracked black pepper
- ½ cup unsweetened canned coconut milk
- ½ teaspoon onion powder
- 1 tablespoon fresh cilantro
- 1 tablespoon fresh parsley
- 1 tablespoon of fresh chives
Instructions
- Place the egg, the balsamic vinegar, lemon juice, minced garlic, seasonings and fresh herbs in a food processor.
- Pulse a few times until the ingredients are well mixed.
- Slowly pour the oil in through the top opening of the food processor while it is still running on a low speed.
- Once all the oil has been mixed in, add the coconut milk and pulse a few more times.
- Store in an air tight container in the fridge for about a week.
Notes
Note: If you want a ranch dressing that is lighter in color, add the fresh herbs by hand after you have pulsed the oil and coconut milk.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 118mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Audrey Hunter
Monday 20th of July 2020
What brand of coconut milk? Canned? Boxed?
Carol
Tuesday 21st of July 2020
Hi Audrey. Any type of coconut milk that is Whole30 approved will work. I used unsweetened. This list of approved brands will help. I bused Taste of Thai unsweetened coconut milk in the can.