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.
Just wanted to say that this dressing has helped me SO much!!! I’m currently doing a no-overt fat mostly raw cleanse, and it’s been so difficult to find a satisfying… anything! My stomach couldn’t handle tomatoes anymore, and this is truly a godsend. Thanks so much! <3
Oh Daniel, that is wonderful to hear! Wow no overt fat and not tomato at all would be tough, that rules out pretty much all my usual salad combos. Well I am happy this recipe could help, and thank you for taking the time to leave a comment. Good luck! <3
Zucchini contains fat, please change the title to reflect this, as it could make someone deathly ill to consume if they did not know better.
1 cup of zucchini contains 0.4 g of fat which won’t kill anyone
I stumbled upon this recipe on Pinterest while looking for low fat salad dressings, and I made it today and really enjoyed it–thanks!
Hi Penny!! I am so happy you liked it, thanks for the feedback 🙂
This is terrific! I was looking for no oil solution snd got somewhat bored with balsamic vinegar. This was the first alternative I tried and is going to be a long-term favorite! Very grateful to you for posting the recipe!
I am so happy you found it then and liked it Anikó! That is wonderful to hear, enjoy 🙂
Zucchini and black pepper are not nightshades. Not sure why you stated there were nightshades in the recipe. Otherwise, sounds great!
What kind of sweetener do you use ? Would raw honey work? Or did you just use sugar?
Raw honey would be just fine 🙂
Was looking for minimal fat salad dressing to go with my 8 week curves complete challenge and stumbled across this absolute gem. I have just made it and seriously OMG!!! it’s just deliciously guilt free. I really like a tangy dressy so added double the garlic and lemon juice but left all the other ingredients as listed. This will be my new “go to” dressing. So much nicer than ANY store bought dressing that I’ve tried and better than anything I’ve managed to make myself before. Thankyou so much for this recipe.
YAY!! I am so happy you found this one and enjoyed it🤗 A good dressing makes ALL the difference in my veg consumption, and yes I am always partial to the tangy/lemony ones too. Thanks for the feedback Michelle, and good luck with the rest of your 8 week challenge!
Not a big fan of zucchini… Can you replace it with cucumber or another vegetable? Thanks so much!
Zucchini is creamier than cucumber, cucumber is much more watery, so you could try it but maybe add some avocado too for creaminess? I haven’t tried any other veg so you’ll have to experiment!
Can I use dates for a sweetener?
Sure! Just blend it really well 🙂
Hey there! I noticed a typo in your recipe and wanted to let you know so you could correct it. You said the dip would last 3-5 days in the fridge, but it only seems to last 1 in mine (BECAUSE IT’S SO STINKING GOOD IT GETS EATEN IN LESS THAN A DAY!!!).
Thanks for sharing this awesome recipe.
Hahahaha!! I am so happy you love it, and yes I think you are right I need to correct that ASAP😂
So delicious!! I’m only now realIzing how much fat I was consuming and how bad it is for you. This recipe is absolutely amazing. Thank you!!
I am so happy you l liked this, perfect healthier alternative right!?🤗
Please keep these recipes coming!!! 🙏🏻❤️
I’m so happy you like this one!
Just curious what the ratios and instructions would be using dried herbs and minced garlic? Dying to try this.
I would do about 1/2 tbsp of minced garlic and 1 tbsp fresh chopped herbs. But adjust to your tastes!
Hi, there I’m so excited to finally find a ranch with no nuts or oils I am gonna give this a try sounds delish here’s my question what do you think about using 2 zucchini and 1/2 avocado? I was wondering if this would change the taste too much just curious or if I should use a whole avocado LOL please let me know your thoughts.
Oh I love the avocado idea! That will make it extra creamy and personally I think the flavors will meld really well 🙂