First post! 

Last night I decided to make a dressing to use in hubby's lunches - figuring out what to pack for his lunches may prove to be the most challenging part of the Whole 30 for me - his lunches have been pretty much a turkey sandwich with provolone and Hellman's Light, Macaroni Salad, Chex Mix and a couple Pepperoncini peppers since I stopped packing him bento lunches...

Anyway...  I came across a recipe (thanks to Pinterest) for a Paleo Avocado Ranch Dressing over on tgipaleo - I'm one of those people who tends not to measure; especially when it comes to herbs, spices etc.  So of course, I didn't measure them - I'd say I used more dill, salt and pepper - I also used green onions instead of chives as that's what I had on hand (I have garlic chives in my garden, but they are buried in snow and dead for the season :P)

Note:  Be sure to check those labels! Your coconut milk shouldn't have guar gum, it should really only contain coconut and water

Here is tgipaleo's recipe and a link to her recipe so you can check out her blog :)

Avocado Ranch Dressing

Author: TGIPaleo.com

Prep time:  10 mins

Total time:  10 mins

Ingredients

• 1 Ripe Avocado
• 3 Garlic Cloves
• 1 can Full-Fat Coconut Milk
• 1 T Lemon Juice
• ¼ t Salt
• ¼ t Black Pepper
• 2 T Fresh Dill
• 2 T Fresh Chives
• ¼ t Paprika
• ¼ t Cayenne Pepper

Instructions

1. Pulse the avocados in a food processor until broken up.
2. Add the remaining ingredients. Pulse to combine, then puree till smooth.
3. Store in the refrigerator in a sealed container for up to 2 weeks.

http://www.tgipaleo.com/2013/07/26/avocado-ranch-dressing-dairy-free/