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Avocado Ranch Wedge Salad

It's loaded with toppings, and the dressing is semi-homemade so super easy!

Course Salad
Total Time 20 minutes
Servings 4
Author Laura Doerr


For the avocado ranch

  • 1/2 cup ranch dressing
  • 1/2 ripe avocado
  • 1/2 tsp lemon juice
  • 1/2 tbsp fresh dill
  • 1/2 tbsp fresh parsley
  • 1/2 tbsp fresh chives

For the salad

  • 1 head iceberg lettuce quartered
  • 1/2 cup chopped cooked bacon
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup gorgonzola cheese crumbles
  • 1/4 cup sliced pickled red onions
  • 1/4 cup crushed croutons
  • Sliced chives for garnish
  • Fresh cracked black pepper


For the dressing

  1. Add all dressing ingredients to a small food processor, and blend until smooth and well combined. Set aside or refrigerate until ready to use.


  1. On a small plate, spread about 1 tablespoon of the dressing onto the plate. Place the iceberg wedge on top of the dressing. Repeat with the 3 other plates and wedges. Drizzle the rest of the dressing evenly on top of each wedge. Top with bacon, tomatoes, gorgonzola, pickled red onions, croutons, and fresh chopped chives. Finish with fresh cracked black pepper.

Recipe Notes

Use whatever your house favorite ranch dressing is. See the link in post for my full homemade ranch recipe. Try using my hot honey bacon recipe, the added sweetness and kick from the bacon is awesome!

For quick pickled red onions combine 1/4 cup water, 1/4 cup white vinegar, 1 tbsp sugar or sweetener, 1/2 tsp salt, pour over 1/2 red onion sliced. Let sit at room temp for 20-30 minutes. Store in fridge for up to 2 weeks.

Use any leftover dressing as a dip for veggies, oven fries, chips, or drizzle on a baked potato, sandwich, or tacos!