Tate’s mom hates blue cheese. There, we said it. Despite many attempts to appreciate the stinky cheese in all of its glory, she just can’t get on board. A wedge salad has been one of the few dishes she hasn’t found a way to enjoy until now. Our version of this classic salad combines many of the OG ingredients but uses an avocado lime crema dressing as a substitute for the cheese. The result? An equally delicious salad that can be enjoyed as a weeknight dinner or a perfect starter to a fancy steak night at home. Even the blue cheese lovers can enjoy this by sprinkling the stinky cheese on top before serving!
Wedge Salad with Avocado CremaMakes: 4 side salad servings Prep Time: 10 minutes Total Time: 15 minutes IngredientsFor the dressing:
- 1 avocado
- 1 lime
- 1/2 cup non-fat greek yogurt
- 1 clove garlic
- 1 tsp salt
For the salad:
- 1 head iceberg lettuce
- 8 strips of bacon
- 2 plum tomatoes, diced
- 1/2 cup red onion, diced
- Combine the dressing ingredients in a food processor and blend until smooth. If the consistency of the dressing is too thick for your liking, add 1/4 cup of water at a time and blend until it is the desired consistency.
- Cook the bacon until crispy. Leave the bacon strips whole and blot the oil away with a paper towel.
- Cut the iceberg into 4 wedges. Put the wedges on 4 dishes and dollop a large scoop of the dressing on top. Add the onion, tomato and bacon over the wedge. Serve immediately.