RECIPE: Kelp Ranch Dressing

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This is a great dressing for any summer salad, and also perfect as a dip for fresh-cut veggies. For the dip, you can add a dollop more of mayonnaise to thicken, if desired. 

⅓ cup low-fat buttermilk

¼ cup mayonnaise

2 Tbsp. yogurt

1 clove garlic, finely minced

1 Tbsp. apple cider vinegar

2 Tbsp. canola oil

¾ tsp. Martha’s Vineyard kelp flakes

Salt and pepper

2 Tbsp. fresh chives, minced

In a bowl, whisk together the buttermilk, mayonnaise, yogurt, garlic, and vinegar. Whisk in the oil until creamy. Season generously with salt, lots of pepper, and chives.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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