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Bacon, Avocado, and Blue Cheese Salad

The most delicious blue cheese salad with bacon, avocado, maple walnuts and the best homemade blue cheese dressing ever! Crazy good and a guaranteed crowd pleaser.
Course Main Course
Cuisine American
Keyword Bacon Avocado Salad, Blue Cheese Dressing, Blue Cheese Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings (3 large servings or 6-8 small)


  • 1 head butter lettuce washed and chopped
  • 1-2 persian cucumbers sliced
  • few grape tomatoes halved
  • 6-8 strips pastured bacon
  • 1 small avocado cut into chunks
  • 1 cup Easy Maple Walnuts (or can use raw walnuts)
  • 2 oz crumbled blue cheese

For the blue cheese dressing

  • 1 cup sour cream
  • 1/2 cup butter milk or 1/2 cup milk + 1 1/2 tsp raw apple cider vinegar
  • 1 garlic clove
  • 1/2 tsp maple syrup
  • 1/4 tsp ground mustard
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 oz blue cheese chopped or crumbled*see notes


To make the dressing

  • Mix all ingredients except blue cheese together using a whisk. Stir in blue cheese and serve.

To make the salad

  • Get the walnuts and bacon started in two separate pans at the same time. Brown the bacon over medium heat and follow recipe instructions for the walnuts. 
  • While the bacon and walnuts are cooking, mix the blue cheese dressing according to the recipe.
  • Next prep the remaining salad ingredients. Gently toss the lettuce in a large salad bowl with a little dressing and about half of the cucumbers, tomatoes, avocado, and crumbled blue cheese.
  • Drain the bacon, then cut or break into crumbles. Transfer the walnuts to parchment paper to cool completely.
  • Sprinkle remaining raw veggies and cheese on top of the salad, followed by bacon crumbles and maple walnuts. Drizzle with additional dressing and serve. 


  • The maple walnuts are an amazing addition but, if you don't have time to make them, you can use raw walnuts or pecans.
  • Make sure your blue cheese is very crumbly (or break/chop it) so it gets evenly distributed throughout the dressing. 
  • I use Amish blue cheese as it's slightly milder and flavor but you can choose the strength you prefer.
  • If you're making this salad in advance I recommend not dressing the salad until last minute. Also, the avocado will oxidize so add that last minute too.
  • Leftovers will store well in the fridge for 1-2 days although it may wilt.
  • Not a fan of blue cheese? Try my creamy feta dressing which would also work really well!
  • Makes 3 large dinner salads or 6-8 small side salads.
  • For the blue cheese, larger, heavier chunks will sink to the bottom of the mixture, but finer ones will more evenly incorporate so you get blue cheese in every bite!