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Wedge salad with homemade blue cheese dressing

Easy to make with simple steps this made-ahead blue cheese and garlic dressing makes serving time fast and salads taste delicious.
Tasty homemade blue cheese dressing with the crunch of bacon go well together with soft, ripe avocado
Tasty homemade blue cheese dressing with the crunch of bacon go well together with soft, ripe avocado

Now you can make this light yet tasty wedge salad with an easy blue cheese dressing at home!
Serve it as a keto-perfect appetizer or a satisfying light lunch – or pair it with another low-carb entree, such as this Garlic and Herb Roasted Chicken and lightly steamed broccoli for a quick meal.

There are several ways to serve this salad recipe, not only cut as a wedge on individual plates but chopped and tossed in a large bowl.
You can also use the dressing as a homemade dip for carrot, celery and cucumber sticks, which is perfect for a crowd.

Note: if you are on a Keto diet this salad has 11 g of carbs, but is high in fibre and crammed with healthy fats such as yogurt!

2 Best Tips:
~ For best results, prepare your homemade blue cheese dressing the night before and give the flavours a chance to settle in and blend.

~ Chill 6 small serving plates before preparing the salad.

Prep time: 20 minutes
Cook time: n/a
Serves: 6

Serve wedge salad with a trailing of garnish!

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Dressing Ingredients:

  • 2 T. avocado mayonnaise
  • 2 oz. blue cheese, crumbled 
  • 2 T. Greek yogurt, at least 2% fat
  • 2 T. full-fat sour cream
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste

Optional: 

  • 2 – 3 T. half & half to thin the dressing if preferred
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cardamom

What is avocado mayonnaise?

Avocado mayonnaise is a keto-friendly mayonnaise, filled with healthy Omega-3 fatty acids.

I use Primal Kitchen as it lists just five simple ingredients I could find in my own pantry and fridge: avocado oil, organic and cage-free eggs, organic egg yolks, organic vinegar, and salt.

I like the smooth, thick consistency and, its non-fatty, neutral taste which means I can add spices or herbs and give the dressing a unique taste every time.

As an Amazon Associate, I may earn from qualifying purchases.

What is cardamom?

Cardamom is a spice often used in baking, yet I’ve discovered it’s divine in salads too.

If you made two salad dressings and added cumin to one, then cumin and ground cardamom to the other, you’d probably find you prefer the deeper, more complex flavours of the dressing with both spices. 

Measured cumin, garlic powder, salt, cardamom on top of avocado mayonnaise for the salad dressing
Bottom L-R: salt, cardamom, cumin, garlic powder, on top of avocado mayonnaise

Salad ingredients:

1 large head iceberg lettuce, cut into 6 wedges*

  • 2 large avocados, peeled, pitted, and diced
  • 3 strips sugar-free bacon, cooked crispy and crumbled*
  • 3 hard-boiled eggs, peeled and chopped*
  • 1 large stalk celery, lightly peeled. and chopped
  • Sea salt and black pepper, to taste
  • fresh lemon juice

Notes:
~ If you find iceberg hard to digest, baby spinach leaves are delicious as are mixed greens.

~Lightly fried Prosciutto makes a nice change from bacon.

~ Omit the egg yolk for anyone sensitive to yolks.

Equipment out on the counter ready to make a salad - measuring spoons, whisk, non-reactive mixing bowl and chopping board

Recipe equipment

Gather everything except the salad plates or platter, before you begin.

  • Measuring spoons
  • Non-reactive medium-sized bowl
  • Whisk
  • Re-sealable container
  •  8″ chef’s knife
  • Chopping board
  • Lemon squeezer
Later:
  • 6 small plates or one large salad dish, chilled

Blue cheese dressing directions

  1. Decide if you are using the spices, cardamom and cumin.
    If you’d like to try them, whisk together the avocado mayonnaise, cardamom, cumin, and salt in a medium-sized glass, ceramic, china, or other non-reactive (not stainless steel) bowl.

    Taste for flavour before adding any more ingredients.

Avocado mayonnaise with cumin and cardamom - taste before adding the remaining ingredients
Note: you will see brown specks in the dressing if you use both spices.

What if you don't like the taste of these two spices?

Stop right now and start again.
If you don’t like this spice combination, start again but this time, omit the cumin and cardamom.
Now you haven’t wasted a lot of ingredients or time and are not disappointed with the end result. 

If you are undecided, remember, the flavour will be less intense with the remaining ingredients.

You could also set this dressing base aside, start again, then add a little, once the dressing is made. 
Remember, tasting as you go will give you a better idea.

2.  Once you have the blue cheese dressing base prepared, add blue cheese crumbles, Greek yogurt, and sour cream. 
Whisk until all ingredients are blended. 

3.  If you are using half & half, pour 2-3 tablespoons into the blue cheese dressing and whisk to reach the desired consistency. 

4.  Season with salt and black pepper, to taste, and stir to combine. 
Cover and refrigerate, preferably for 8 – 12 hours, or until ready to use.

Now it's time to consider how to serve your delicious salad

As an Etsy Influencer, I may earn from qualifying purchases.
Rather than arranging the wedge salad on individual plates, you could also place all the wedges on one large shallow bowl like this black handmade ceramic dish from Etsy. 
Everyone would then help themselves, family-style. 

These come in either 13 or 14″ diameter and make an elegant salad presentation.

Another idea is to consider using a salad serving bowl as your personal dinner plate.
This 8″ wide plate with 1″ high sides would hold everything from chickpeas in a curried sauce with a side of steamed basmati rice to a tumbling wedge salad and a side of vegetables.

To serve:

Wedge salad smothered in homemade blue cheese dressing and garnished with egg, crispy bacon, and celery
Allow extra garnish to fall on to the plate.

1.  Place one wedge of iceberg lettuce on each of the six chilled serving plates.

2.  Drizzle each wedge with homemade blue cheese dressing.

3. Top each serving with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery.
Allow some garnish to tumble on to the plate.

4.  Drizzle a little lemon juice over each salad and season with salt and black pepper if needed.

5.  Refrigerate any remaining dressing for another salad later (see below)

Serve immediately.

Wedge salad drizzled with homemade blue cheese dressing and garnished just before serving

What to do with any leftover homemade blue cheese salad dressing:

I’ve made homemade blue cheese dressing a staple this summer and used it as a base for more than wedge salads.
The dressing is spectacular with a DIY Cobb salad.
Instead of using half and half, I added extra virgin olive oil to thin the dressing.

The colourful, satisfying salad below was a mix of: leafy mixed lettuce greens, cold cooked shrimp, BBQ grilled peameal bacon, nasturtium flowers, and extra-tasty cheese crumbles drizzled with just a hint of dressing.

Cobb salad using the same homemade blue cheese dressing
A Cobb salad of shrimp, peameal bacon, leafy lettuce, nasturtium flowers

Or use as a dip for your favourite raw vegetables!

Carrot and radish salad - perfect for a blue cheese dressing dip!
Tasty homemade blue cheese dressing with the crunch of bacon go well together with soft, ripe avocado

Wedge Salad with Homemade Blue Cheese Dressing

Easy to make with simple steps this made-ahead blue cheese and garlic dressing makes serving time fast and salads taste delicious.
0 from 0 votes
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Brunch, Light meal
Cuisine American
Servings 6 people
Calories 91 kcal

Equipment

  • Chopping board
  • Chef's 8" knife
  • Measuring spoons
  • Medium-sized non-reactive mixing bowl
  • Whisk
  • Lemon squeezer
  • 6 salad plates or large salad platter

Ingredients
 
 

  • 1 large iceberg lettuce Cut into 6 wedges
  • 1 large avocados peeled, pitted, and diced
  • 3 strips bacon cooked crispy and chopped
  • 1 large celery stalk lightly peeled and finely chopped
  • 1 small lemon juiced
  • sea salt to taste

Optional:

  • 1/4 tsp ground cumin
  • 1/8 tsp ground cardamom
  • 3 Tbsp half and half to thin

Instructions
 

  • In a non-reactive medium mixing bowl add avocado mayonnaise, salt, ground garlic powder, and spices if using.
    Whisk until well blended before adding blue cheese crumbles, Greek yogurt, and sour cream. 
  • Pour in half and half if you prefer a thinner dressing and whisk again. Cover and refrigerate for 8-12 hours allowing flavours to develop.

To serve:

  • Place one wedge of iceberg lettuce on each of the six chilled serving plates.
    Drizzle each wedge with homemade blue cheese dressing.
    Top each serving with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery.
    Allow some garnish to tumble on to the plate.
    Drizzle a little fresh lemon juice over each salad and season with salt and black pepper if needed.
    Serve immediately.

Video

Notes

Use any leftover dressing for other salads such as a Cobb.

Nutrition

Calories: 91kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 3mgSodium: 20mgPotassium: 374mgFiber: 4gSugar: 3gVitamin A: 707IUVitamin C: 16mgCalcium: 39mgIron: 1mg
Keyword easy, keto
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