Vegetarian Gluten Free Avocado Wedge Salad

Total time30 min

Prep time20 min

Cook time10 min

Vegetarian Gluten Free Avocado Wedge Salad

Crisp iceberg wedges get piled high with creamy avocado slices, juicy cherry tomatoes, and thin ribbons of red onion for a salad that's as colorful as it is satisfying. The thick, tangy dressing comes together with sour cream, mayonnaise, white wine vinegar, and lemon juice, then gets folded through with crumbled blue cheese for that classic sharp, briny bite. A scattering of fresh chives on top adds a pop of color and a mild onion snap right before serving. Every component here is built to spoon generously and let it cascade down into every crevice of the wedge. It's a steakhouse-style favorite that comes together fast and works perfectly for a vegetarian spread.

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Ingredients

4 servings

For the salad

6 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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