- iceberg lettuce – 1 head, cored and quartered
- cooked nitrate-free bacon – 4-8 slices, chopped
- avocado – 1/2, peeled and pitted (1/2 cup)
- paleo mayonnaise – 1/2 cup
- unsweetened full-fat coconut milk – 1/2 cup
- fresh dill – 2-3 Tbsp
- garlic cloves – 1-2
- apple cider vinegar – 2 tsp
- sea salt – to taste
- freshly ground black pepper – to taste
- Place dill and garlic in a food processor. Pulse until finely chopped.
- Add mayonnaise, coconut milk, avocado, vinegar and salt and pepper. Process until smooth.
- To serve, place one wedge on each salad plate. Ladle a generous amount of dressing over the top. Sprinkle with bacon. Add chopped tomatoes if desired.
Enjoy Paleo Wedge Salad with Avocado Ranch Dressing!