This recipe is a staple at our house for summer salads and as a dip for colorful raw vegetables. It’s also great with buffalo chicken and potatoes. Stick with a mayonnaise free of canola oil. I use dried herbs for the sake of time, but fresh is always best.

Ingredients:

• 1/2 cup Paleo compliant mayo (my favorite is Primal Kitchens Mayo)
• 1/3 cup unsweetened/unflavored dairy-free milk substitute* plus more as needed
• 1 tsp apple cider vinegar
• 1 tsp dried dill (or 2 tsp fresh)
• 1 tsp dried parsley (or 2 tsp fresh)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder (or 1 small garlic clove, minced)
• 1/4 tsp salt, plus more to taste
• 1/8 tsp fresh ground black pepper
• 2 tsp fresh chives, chopped (optional)

*my favorite is NutPods but canned coconut milk also works.

Process:

Combine all ingredients in a mason jar and shake well. Add more salt + pepper if needed. If using as a dip, a thicker consistency may be desired. For salad dressing can thin out with a little more milk.

Use on a salad, or serve with sliced raw vegetables like carrots, cucumbers, celery, broccoli, radish and squash.

Enjoy!

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