This easy iceberg lettuce wedge salad is perfect for summer entertaining! Made with crisp iceberg lettuce, creamy dill ranch, and fresh veggies, it’s affordable, make-ahead friendly, and serves 8—ideal for outdoor gatherings or potlucks. Vegan-adaptable and gluten-free.
It’s truly surprising what you can do with one head of iceberg lettuce! This wedge salad is a snap to whip up and is wonderful during the hot summer months- so crunchy and refreshing! Here is our other slightly more classic wedge salad.
Why You’ll Love This Iceberg Lettuce Salad
There was a time when I used to shun iceberg lettuce, assuming it lacked nutritional value—but over time, I’ve come to truly appreciate its best qualities. Crisp, cool, and refreshing, I love how hydrating it is. It’s also the perfect vehicle for a creamy dressing and fresh garden veggies!
As a former caterer, I can honestly say this wedge salad is one of the easiest and most affordable ways to serve salad to a crowd, without sacrificing flavor or presentation. Crisp, cool wedges of iceberg lettuce are topped with a creamy dill ranch dressing and colorful fresh veggies. It’s make-ahead friendly, totally customizable, and guaranteed to impress your guests at your next summer gathering.
Iceberg Lettuce Salad Ingredients
- Iceberg lettuce: When picking good-quality iceberg lettuce, it’s best to find a heavy one! Yes, pick up and compare.
- Turkish cucumbers: This type of cucumber is the perfect size for this salad, or substitute any thin-skinned cucumber.
- Radishes: Or you could try watermelon radish (in the photos)
- Avocado: for extra richness.
- Red onion: Use thin slices of red onion or use pickled red onions. Or sub green onions.
- Pumpkin seeds: Toasted pumpkin seeds add a warm, nutty taste. Or sub sunflower seeds, or nuts.
- Fresh herbs: Use any combination of dill, basil, cilantro, Italian parsley, chives, and green onions.
- Dressing: Choose your favorite creamy dressing! Our Dilly Ranch dressing is included in the recipe card, or you could try Creamy Cashew Basil Dressing (vegan), Creamy Gorgonzola Dressing, Lightened Up Blue Cheese Dressing, Creamy Cilantro Lime Dressing, Creamy Hemp Seed Dressing (vegan), or Chipotle Ranch Dressing.
- Other toppings: cherry tomatoes, coconut bacon, hard-boiled eggs, shrimp, rotisserie chicken, etc.
How to Make aN Iceberg Lettuce Wedge Salad
1. Make the dressing. To make the Dilly Ranch dressing, mix ⅓ cup mayonnaise with ⅓ cup sour cream or Greek yogurt. Stir in 1 fat, finely minced garlic clove. Add ¼ cup chopped dill, ⅓ teaspoon salt, ½ teaspoon pepper, and 2 teaspoons white wine vinegar (or lemon juice). Stir until combined and chill.
2. Prep the lettuce wedges. Peel off any wilted leaves, then cut any discolored areas off of the stem. Preserve as much of the stem as possible to keep the wedge intact. Cut the lettuce in half through the stem end. Then cut in half again. Then, one more time, to create 8 wedges. (You can adjust this to 4 or 6 wedges if you prefer.)
3. Assemble the platter. Arrange the wedges on a platter and top with sliced cucumber, radishes, avocado, and red onions. If prepping for later, cover and refrigerate.
4. Dress the salad. When ready to serve, spoon the dressing over the top, reserving extra on the side. Scatter pumpkin seeds and fresh herbs over the top, then sprinkle with salt and black pepper. Zesting a lemon gives a night brightness.
Chef’s Tips
- Use a cold head of lettuce: Chill the iceberg lettuce before slicing for maximum crunch and refreshment. I like to platter this salad ahead, and chill the lettuce right on the platter itself, which will help keep the salad cold.
- Try other toppings: Cherry tomatoes, avocado, crispy bacon crumbles, hard-boiled eggs, lemon zest, or shrimp make nice additions!
- Serve extra dressing on the side for a party: This keeps the iceberg wedges crisp and lets guests choose how much dressing they want.
- Slice the veggies thin: Use a mandoline or sharp knife to get paper-thin slices so they drape over the wedges.
Storage & Making Ahead
- Make it ahead: You can make the dressing up to 3 days in advance. Store in a jar in the fridge. The iceberg lettuce (and cucumber and radishes) can plattered up to 12 hours in advance—beyond that, lettuce may start to discolor. Add the avocado, dressing, fresh herbs and pumpkin seeds just before serving.
- Storage: This salad is best enjoyed fresh, but if you have leftovers, wrap them in an airtight container in the fridge for up to 36 hours. If possible, store the dressing separately.
Serving Suggestions
- Add a protein: Turn this into a light entrée by topping with grilled chicken, shrimp, crispy tofu, or crispy chickpeas.
- Pair it up: Serve alongside grilled corn, veggie burgers, or fresh bread for a summery spread.
- For parties, serve on a platter for a buffet, or slice the iceberg into bite-sized appetizer wedges for a more manageable portion.
- Plate it: Of course, you can cut bigger wedges and plate them individually like a classic wedge.
Hope you enjoy this iceberg wedge salad recipe! Please share your photos with us on Instagram or leave a comment and rating below. xoxo Sylvia
More Favorite Summer Salads
FAQs
Here we serve the iceberg with cucumber, radish, and red onion, but other common toppings include bacon crumbles, tomatoes, and blue cheese crumbles. Classic wedge salad is typically served with a creamy dressing.
It’s easiest to eat wedge salad with a fork and knife—perhaps even a steak knife if the iceberg is especially crisp.
Yes, wash the iceberg before preparing the salad, rinsing away any dirt. Just be sure to dry the lettuce well to avoid a watery salad. Pat dry with a paper towel or use a salad spinner!
Iceberg Lettuce Salad
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 6-8
- Category: salads, summer, entertaining, potlucks, vegetarian
- Method: assembled
- Cuisine: American
- Diet: Vegetarian
Description
This easy wedge salad platter is perfect for summer entertaining! Made with crisp iceberg lettuce, creamy dill ranch, and fresh veggies, it’s affordable, make-ahead friendly, and serves 8—ideal for outdoor gatherings or potlucks.
Ingredients
- Dressing of choice– creamy dressings work best here- Dilly Ranch (recipe below), Creamy Cashew Basil Dressing, Creamy Gorgonzola Dressing , Lightened Up Blue Cheese Dressing, Creamy Cilantro Lime Dressing, Creamy Hemp Seed Dressing, Chipotle Ranch Dressing
- 1 large iceberg lettuce- pick a heavy one!
- 1-2 Turkish cucumbers, sliced
- 4 radishes, sliced, or try watermelon radish
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced ( feel free to pickle them)
- 2-3 tablespoons toasted pumpkin seeds
- 1/4 cup fresh herbs- dill, basil, cilantro, Italian parsley, chives, green onions
- Lemon zest, optional.
Instructions
- Make your dressing and refrigerate it. (See Dilly Ranch below)
- Lettuce. Peel off any wilted outer layers and cut any discolored areas off the stem, preserving as much of the stem as possible (this keeps the wedge from falling apart). Cut the lettuce in half through the stem end. Then in half again. Then, one more time to create 8 wedges. (Of course, you can adjust- creating 6 or 4 wedges).
- Platter. Place the wedges on a platter, and top with sliced cucumber, radishes, avocado and red onions. At this point, you could cover and refrigerate for later. Chilling the salad on the platter will help keep it cooler longer.
- Dress. When ready to serve, spoon some dressing over the top, leaving extra on the side. Scatter with the pumpkin seeds and fresh herbs—season with fresh-cracked pepper. Zest a lemon right over the salad for a fresh aroma. Serve immediately.
Notes
Dilly Ranch Dressing: In a small bowl, mix ⅓ cup mayonnaise with ⅓ cup sour cream or Greek yogurt. Stir in 1 fat, finely minced garlic clove. Add ¼ cup chopped dill, ⅓ teaspoon salt, ½ teaspoon pepper, and 2 teaspoons white wine vinegar ( or lemon juice). Stir until combined and chill.
The salad and dressing can both be prepped ahead. Dressing can be prepared up to 3 days ahead, but iceberg lettuce may discolor if left for over 12 hours.
Other toppings: cherry tomatoes, crispy bacon crumbles, coconut bacon, hard-boiled eggs, shrimp, rotissarie chicken, etc.
Nutrition
- Serving Size: 1 wedge with dressing
- Calories: 112
- Sugar: 2.8 g
- Sodium: 177.5 mg
- Fat: 8.7 g
- Saturated Fat: 1.6 g
- Carbohydrates: 6.6 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 5.4 mg
