Finally I have found salad dressing perfection! One of the hardest things for me about trying to eat a low fat raw vegan or 80/10/10ish diet has been finding a dressing that I really love. And with the humongous size of my daily salad, I need to love it. I usually eat around 5 cups of lettuce in my salad topped with carrots and tomatoes and other goodies. It may look as if I’m making a salad for an entire family, but nope, just me.
This dressing isn’t technically 80/10/10 because it still uses salt and nightshades, but it is fat-free and raw and vegan. I like a really savory dressing. The mango and citrusy 80/10/10 dressings just don’t do it for me. When I’m eating fruit nonstop all day, I want something savory and a little salty to balance things out.
As you may have noticed by now, I’m not too keen on cashew-filled recipes. Most of the raw ranch recipes I found use cashews to mimic creamy white ranch, but zucchini is the perfect substitute. With some high-powered blending it can be super creamy too. For that classic white color I peeled the zucchini, but it isn’t necessary to do so. If you leave the peel on, it will be a bit thicker, so add a little water (1/4 – 1/2 cup) to thin it out.
Raw Fat-Free Ranch Dressing
3 medium zucchini, peeled
2 tbsp lemon juice
1 tsp sweetener of choice
1/2 clove garlic (optional)
1/2 tsp onion powder
1 tsp salt (optional)
Pinch of black pepper
1 tsp each of fresh dill, parsley, and chives (or any combination thereof)
- Blend everything together except the fresh herbs. Let it run on high for a bit so it is really creamy and smooth.
- Add the fresh herbs and pulse to mix them in without turning everything green.
- Pour overtop of a salad or use as a dip for carrots or other veggies. It will last for 4-5 days in the refrigerator.