Sunday, February 27, 2011

Wedge Salad with Avocado Ranch Dressing

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.

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

  1. Place dill and garlic in a food processor. Pulse until finely chopped.
  2. Add mayonnaise, coconut milk, avocado, and vinegar. Process until smooth
  3. Season with salt and pepper, then pulse again to combine.
  4. To serve, place one wedge on each salad plate. Ladle a generous amount of dressing over the top. Sprinkle with bacon.


  1. My son is allergic to tree nuts; his doc said no coconut products. Could I use grass fed cream instead?
    Thank you for your recipes. Our family is new to paleo; actually, paleoish because of the allergy.

    1. Hi, Anon! Welcome to paleo! You can swap out the coconut milk with sour cream. You may be able to cut out the apple cider vinegar. The combination of the coconut milk and vinegar is to get that tangy flavor of sour cream. Try it out. You can always thin it down with a little water. Let me know how it turns out. Thanks for posting!

  2. When you say flesh of the avocado, are you saying to use the skin in addition to the whole avocado? Minus the seed of course.

    1. Hi, Anon. The flesh of the avocado is the soft green inside, not the skin or the seed--the guts of the avocado, I guess! :)