Cobb Salad with Dairy-Free Ranch Dressing

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Cobb salad is a classic, and so is ranch dressing! It’s even better when you make it yourself from wholesome ingredients. It’s the perfect flavourful and filling lunch.

This ranch dressing starts with a paleo avocado oil mayonnaise base (you can find our recipe here). This ranch dressing is creamy and delicious with no dairy and it has that tangy herby flavour that you love from classic ranch dressing.

Cobb salad is one of my favourites because it’s definitely not short on toppings so it’s far from boring and bland. It’s also great because it contains fibre, fat, and protein which makes it nice and filling so you would be hungry for a while.

¾ cup of avocado oil mayonnaise
2 tablespoons of red wine vinegar
½ teaspoon of garlic powder
½ teaspoon of onion powder
⅛ teaspoon of fresh cracked pepper
¼ cup of fresh dill
¼ cup of fresh parsley leaves


  1. Blend the mayo, red wine vinegar, garlic powder, onion powder, and pepper in the blender until smooth.
  2. Add dill and parsley and blend just long enough so that the herbs are chopped into tiny pieces but not pureed into the dressing– this gives it the classic look of ranch instead of turning it green.
  3. Store in an airtight container in the refrigerator for up to 1 week.

1 head of lettuce, chopped
2 pieces of pasture-raised bacon, cooked and chopped
2 pasture-raised eggs, hard boiled and sliced
1 avocado, sliced
1 pasture-raised chicken breast, cooked and cut into cubes
Ranch dressing from above

Add the lettuce to a bowl, then top with the bacon, eggs, avocado, and chicken. Drizzle the homemade ranch dressing on right before serving.

Contributed by Melanie Maxwell, R.H.N.