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BELT Salad With Dairy-Free Dilly Ranch Dressing

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I could eat this combo for breakfast, lunch, and dinner. It has been my absolute favourite since I was in nutrition school and needed something quick and affordable. If I'm having it for breakfast,sometimes I will do poached eggs and just add a little mayo, but for lunch and dinner it's always 10 min hardboiled eggs with the best dairy-free dilly ranch EVER! Dill is probably my favourite herb, and there quite a bit in this recipe! 

The trick to getting a dairy-free ranch thats perfectly creamy is using a neutral tasting coconut milk. Arroy-D is my go-to for this, I've shared the dressing with everyone in my family and not one person said they could taste it! This ranch is perfect on all types of salads, drizzled on proteins and roasted veggies, or used simply as a vegetable dip (with crispy potatoes..ugh so good)! 

Have you tried baking bacon yet? It's my favourite way to do it because there is no greasy mess to clean up afterwards, and you can cook a whole bunch without it shrivelling up, and it actually gets super crispy, just remember to lay it out on some paper towel (or coffee filters) afterwards to soak up the excess grease! There's a how-to below. 

Enjoy 

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BELT Salad With Dairy-Free Dilly Ranch Dressing

Serves 1 - with extra dressing to use during the week 

Ingredients:

For the salad:
  • 2 slices crispy bacon (See my oven method below)
  • 2 hardboiled eggs, quartered (I boil mine for 10 minutes, then dunk in cold water before peeling)
  • 2 large handfuls crisp butter lettuce
  • 1 large handful cherry tomatoes, halved
  • ¼ avocado, cubed
For the Dilly Ranch Dressing:
  • ½ cup mayonnaise
  • ¼ cup neutral tasting coconut milk (Arroy-D is my go-to)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon coconut aminos
  • 1 garlic clove, minced
  • 1½ teaspoons dried dill weed
  • ¼ teaspoon onion powder
  • salt and pepper, to taste

Method

For the Baked Bacon:

  1. For crispy oven baked bacon, preheat oven to 400F. Line a large, rimmed baking sheet with foil. Arrange the bacon in a single layer on the baking sheet. Bake for about 15-20 minutes, until crisp to your liking. Timing will depend on how thick the bacon is. Transfer the bacon to a paper lined plate, and pat off any excess fat. When cool enough to handle, chop it up.
  2. Layer all of the salad ingredients, and top with crispy bacon, and Dilly Ranch dressing.


For the Dilly Ranch Dressing:

  • In a medium bowl, whisk all of the ingredients together and season with salt and pepper to taste. That’s it! Use immediately, or store in the refrigerator for up to 1 week. This recipe makes about a cup, so there will definitely be leftovers for you to use on more salads/as a dip during the week!

1 comment


  • Sandy Diaz |

    Looks delicious!


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