It’s also Whole30 approved, just in case you were wondering!
This recipe is totally from Whole Sisters and I give them FULL credit … this is just me saying I made it, I loved it and I want to share it with the world!! Give the girls a drive by and check out their site, it’s chock-full of good stuff!
Here’s how I made it
egg, room temperature
1 tbs lemon juice, room temperature
1 cup olive oil
2 tbs red wine vinegar
1 tsp salt
1 tsp black pepper
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 cup canned coconut milk
handful of parsley, leaves pulled off and stems discarded
dash of dried dill
Grab yourself a tall jar and make sure your immersion blender fits in the top 😉 I speak from experience! Place everything in jar, insert your immersion blender and let it rip. Make sure you go up and down to pull the parsley in to the blades. Once everything is combined and creamy, give a taste, say “yummm, real ranch” and cap that bad boy and place in the fridge.
I just poured some in a small jar to take to work with me for that salad that salad I made earlier … I am looking forward to using it to dip my chicken in this evening at dinner time as well …
Go ahead, make it and you will NOT be disappointed!