Cilantro-lime ranch dressing: a creamy coconut base for salads and wraps

Ranch dressing was built on buttermilk, sour cream, and dried seasonings none of which belong on the elimination phase. This version does not try to replicate that exactly. It goes somewhere better: coconut butter gives it body and a clean richness, along with lauric acid, a medium-chain fatty acid with antimicrobial properties that is absorbed directly by the liver rather than requiring the standard fat-digestion pathway, lime brings the brightness buttermilk once provided, and fresh cilantro makes it something you would choose on its own terms rather than as a substitute.

Coconut butter (also sold as coconut manna or coconut concentrate) is the whole coconut meat blended smooth - thicker and denser than coconut milk, with a naturally creamy texture that emulsifies well. A splash of olive oil and a little filtered water thin it to pourable consistency. Garlic and ACV round out the flavor.

This is the dressing for a shrimp or chicken salad, a romaine bowl with avocado, a slaw made from shredded cabbage and carrot, or anywhere you want something cool and herbal to pull a plate together.

Note: Shake or stir before each use. Coconut butter separates when chilled, which is normal.

Ingredients

• 1/3 cup coconut butter (also called coconut manna or coconut concentrate)
• 1/4 cup extra-virgin olive oil
• 1/2 cup filtered water
• 1 lime, juiced
• 1 tsp apple cider vinegar
• 1 clove garlic
• 1/2 tsp sea salt
• 1 tbsp fresh cilantro leaves

Method

If the coconut butter has solidified, warm the jar gently in a bowl of warm water until it softens enough to measure.

Combine all ingredients in a blender and blend until smooth and completely emulsified, about 30 to 60 seconds. The dressing should be pourable and uniformly pale green-white.

Taste and adjust: more lime for brightness, more salt, a little more ACV for tang. If it is too thick, add water a tablespoon at a time until it pours easily.

Yield: About 1 cup.

How to use it

• Drizzle over shrimp or chicken with romaine, grated carrot, and avocado
• Use as a dressing for a simple cabbage slaw (cabbage, carrot, green onion, lime)
• Pour over a salmon or tuna salad in place of mayo-based dressing
• Serve as a dip for AIP chicken strips or sweet potato fries
• Use as a sauce base for lettuce wraps

Storage

Refrigerator: up to 5 days in a sealed glass jar. Shake or stir before each use since the coconut butter will separate when chilled. If it solidifies fully, set the jar in warm water for a few minutes before using.

*Adapted from autoimmunewellness.com/shrimp-salad-with-cilantro-lime-ranch-dressing/ by Mickey Trescott*