Serves 4, with extra dressing.
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
freshly ground black pepper, to taste
- 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.
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