I've been craving a wedge salad lately. You know the one: a big wedge of iceberg lettuce smothered in blue cheese dressing. Well, I decided to make it paleo by swapping out the blue cheese dressing with an avocado ranch. The bacon adds a nice finishing touch. This salad is great with any protein--steak, chicken, fish. You will have leftover dressing to enjoy throughout the week. It is versatile enough for a veggie dip or to put on top of a burger.
Serves 4, with extra dressing.
Ingredients
1 head iceberg lettuce, cored and quartered
4-8 slices nitrate-free bacon, cooked and chopped
flesh of 1 very ripe avocado
1/2 cup paleo mayonnaise
1/2 cup full-fat coconut milk
2-3 Tbsp fresh dill
1-2 cloves garlic
2 tsp apple cider vinegar
sea salt
freshly ground black pepper, to taste
Preparation
Source:
http://www.paleotable.com/2011/02/wedge-salad-with-avocado-ranch-dressing.html
Read aboutAlmond Dressing
Check for Paleo eBook
Serves 4, with extra dressing.
Ingredients
1 head iceberg lettuce, cored and quartered
4-8 slices nitrate-free bacon, cooked and chopped
flesh of 1 very ripe avocado
1/2 cup paleo mayonnaise
1/2 cup full-fat coconut milk
2-3 Tbsp fresh dill
1-2 cloves garlic
2 tsp apple cider vinegar
sea salt
freshly ground black pepper, to taste
Preparation
- Place dill and garlic in a food processor. Pulse until finely chopped.
- Add mayonnaise, coconut milk, avocado, and vinegar. Process until smooth.
- Season with salt and pepper, then pulse again to combine.
- To serve, place one wedge on each salad plate. Ladle a generous amount of dressing over the top. Sprinkle with bacon.
Source:
http://www.paleotable.com/2011/02/wedge-salad-with-avocado-ranch-dressing.html
Read aboutAlmond Dressing
Check for Paleo eBook
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