Gluten Free Avocado Wedge Salad
This is the kind of salad that makes a serious impression with almost no effort — crisp iceberg wedges fanned with creamy avocado slices, draped in a thick, tangy blue cheese dressing, and finished with smoky crumbled bacon and bright cherry tomatoes. The homemade dressing comes together in minutes by whisking sour cream, mayonnaise, white wine vinegar, and lemon juice, then folding in crumbled blue cheese for a result that's far better than anything from a bottle. One thing that makes this dish so easy to pull off without gluten concerns is that every single ingredient here is naturally free of wheat and grains — no swaps, no specialty products, no label-reading stress. Thinly sliced red onion adds a little sharpness that cuts through the richness of the avocado and dressing beautifully. It serves four, so it works equally well as a starter for a dinner party or a satisfying lunch on its own. A scatter of fresh chives on top is optional but adds a pop of color that makes the whole plate look like it came out of a restaurant kitchen.
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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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