Mayonnaise scares me and thus, so does Ranch dressing.
When I think of ranch dressing, I think of children dunking prickly, raw broccoli into a glob of white mess, and smiling, as their mother’s applaud their new approval of vegetables. Woohoo!
Kids, I hear ya! Personally there is not much I find ultra appealing about plain raw broccoli, or raw cauliflower… but as a whole, vegetables should not be seen as the villainous creation they are made out to be, and ranch as the glowing heroine, here to save the day!
Ranch does not make vegetables a health food.
Hidden Valley Ranch Dressing contains: Vegetable Oil (Soybean, and/or Canola), water, egg yolk, sugar, salt, cultured non-fat buttermilk, natural flavors (milk, soy), less than 1% of: spices, dried garlic, dried onion, vinegar, phosphoric acid, xantham gum, modified food starch, MSG, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium insonate, disodium guanylate, contains: eggs, milk, soy, gluten-free.
That last tid-bit made me laugh.
“gluten-free”. Really? So presumably this dressing, laden with chemicals, preservatives, poisons, like: MSG (monosodium glutamate), inflammatory oils and fats, sugar, and salt… is okay for the gluten-intolerant? Hardly! Nor is okay for vegetables.
Instead of acidifying and coating veggies in something hazardous, try salsa, a homemade honey mustard, guacamole, or try this dip on for size. Sure, it may be green, and less bleached and pristine than a glistening white and creamy ranch, but it is a natural and healthier source of fat, and naturally contains fiber, protein, calcium, magnesium, and a list of nutrients that are far more satisfying and sustaining than a blob of chemicals. And parents, instead of raw broccoli and raw cauliflower, peeled and cut carrot, celery stick, bell peppers, cucumber, fennel, and sweet cherry tomatoes can be entirely more appealing.
Creamy Avocado “Ranch” Dressing
- 3 cups mashed avocado, (or about 2.5-3 avocados)
- 1-2 cups water, depending on desired consistency
- 1/2 tsp garlic powder (or 2 cloves of garlic, minced)
- 2 tsp onion powder
- ¼ tsp black pepper
- 2 tsp of raw apple cider vinegar
- 1 tbsp lemon juice, fresh
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- Sea Salt to taste (1/8 tsp)
Combine avocado with water and blend until smooth. (You may wish to add more water for a smoother, less thick consistency). Add in garlic powder, onion powder, black pepper, lemon and apple cider vinegar. Blend. Add in chopped herbs and quickly pulse just enough to combine. Store in a glass jar in the fridge until ready to use. Should keep for 2-3 days. If brown appears on the top, just remove the oxidized avocado with a spoon, and use the remaining green underneath.
As for the salad…
Garden Salad with Creamy Ranch Dressing
Serves 6-8
- 1 box organic girl baby kale, 9 oz
- 1 head of romaine, chopped
- 1 cup shaved carrot
- 1 cup frozen organic peas, thawed
- 1/8 cup red onion, thinly sliced or diced
- alfalfa sprouts, optional
- sea salt and pepper to taste
Toss greens and peas with 1/2 cup dressing until well coated. Plate, and top with remaining ingredients. Enjoy!
Diary of a Nutritionist 