Breastfeeding Friendly Gluten Free Avocado Wedge Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
- 1 large head iceberg lettuce, outer leaves removed, cut into 4 wedges
- 2 ripe avocados, halved, pitted, and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
For the blue cheese dressing
- ½ cup blue cheese, crumbled
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into rough pieces.
- 2
While the bacon cooks, make the dressing: whisk together the sour cream, mayonnaise, white wine vinegar, lemon juice, garlic powder, and onion powder in a mixing bowl until smooth. Fold in half of the crumbled blue cheese, then season with salt and pepper. The dressing should be thick and creamy, just pourable from a spoon.
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