This hearty keto wedge salad with creamy blue cheese dressing can serve as a satisfying light main course on its own – or it can be paired with your favorite protein or another low-carb entrée, such as a sirloin steak or this garlic-herb roasted chicken, and some steamed broccoli for a more well-rounded meal. With only 7 g net carbs, this delicious wedge salad is the absolute perfect side dish for any keto dinner. Wedges of iceberg lettuce are topped with bleu cheese dressing and delicious toppings like avocados and bacon. A great way to take this keto salad recipe to the next level is to add cherry tomatoes, red onion and extra dressing.
Iceberg lettuce is a crisp lettuce with a high water content. It is high in vitamin A and K, and contains the dietary needs for people who don’t eat many vegetables.
Nutrition Information
Carbs/Serving:*
Total carbs: 11.6 g
Fiber: 4.9 g
Net carbs: 7.0 g
*Source: VeryWell.com recipe analyzer
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Ingredients
Salad Dressing Ingredients:
- 2 tablespoons avocado mayonnaise
- 2 oz. blue cheese crumbles
- 2 tablespoons Greek yogurt
- 2 tablespoons full fat sour cream
- 1 teaspoon garlic salt
- Sea salt and black pepper, to taste
- 2-3 tablespoon half & half (optional)
Ingredients:
- 1 large iceberg head of lettuce, cut into 6 wedges
- 2 large avocados, diced
- 3 strips sugar-free crispy bacon, crumbled
- 3 hard-boiled eggs, peeled and chopped
- 1 large stalk celery, chopped
- Sea salt and black pepper, to taste
Equipment
- Cutting board and knife
- Glass mixing bowl / small bowl
Instructions
- To make the tangy blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
- When ready to serve, place each of the iceberg lettuce wedges onto individual chilled side plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, remaining blue cheese and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy!
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Keto Wedge Salad
This hearty keto wedge salad with creamy blue cheese dressing can serve as a satisfying light main course on its own – or it can be paired with your favorite protein or another low-carb entrée, such as a sirloin steak or a garlic-herb roasted chicken, and some steamed broccoli for a more well-rounded meal. With only 7 g net carbs, this delicious wedge salad is the absolute perfect side dish for any keto dinner. Wedges of iceberg lettuce are topped with bleu cheese dressing and delicious toppings like avocados and bacon. A great way to take this keto salad recipe to the next level is to add cherry tomatoes, red onion and extra dressing.
Iceberg lettuce is a crisp lettuce with a high water content. It is high in vitamin A and K, and contains the dietary needs for people who don't eat many vegetables.
Nutrition Information Carbs/Serving:*Total carbs: 11.6 g
Fiber: 4.9 g
Net carbs: 7.0 g
*Source: VeryWell.com recipe analyzer
Ingredients
- 2 tablespoons avocado mayonnaise
- 2 oz. blue cheese crumbles
- 2 tablespoons Greek yogurt
- 2 tablespoons full fat sour cream
- 1 teaspoon garlic salt
- Sea salt and black pepper, to taste
- 2-3 tablespoon half & half (optional)
- Ingredients:
- 1 large iceberg head of lettuce, cut into 6 wedges
- 2 large avocados, diced
- 3 strips sugar-free crispy bacon, crumbled
- 3 hard-boiled eggs, peeled and chopped
- 1 large stalk celery, chopped
- Sea salt and black pepper, to taste
Instructions
- To make the tangy blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
- When ready to serve, place each of the iceberg lettuce wedges onto individual chilled side plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, remaining blue cheese and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy!