Ingredients

• 1 large iceberg lettuce: Choose a heavy one for optimal freshness.
• 1-2 Turkish cucumbers: Sliced thinly for a refreshing crunch.
• 4 radishes: Thinly sliced, feel free to experiment with watermelon radish!
• 1 avocado: Adds a creamy richness.
• 1/4 cup red onion: Thinly sliced or pickled for a tangy bite.
• 2-3 tablespoons toasted pumpkin seeds: For a nutty flavor and crunchy texture.
• 1/4 cup fresh herbs: A mix of dill, basil, cilantro, Italian parsley, chives, and green onions works beautifully.
• Dressing: Creamy dressings are best—try the Dilly Ranch recipe below or alternatives like Creamy Cashew Basil Dressing or Lightened Up Blue Cheese Dressing.
• Optional toppings: Cherry tomatoes, crispy bacon, or even grilled chicken or shrimp.

Instructions

1. Prepare the Dressing

Start by making the creamy dill ranch dressing. In a bowl, combine ⅓ cup mayonnaise and ⅓ cup sour cream or Greek yogurt. Add one finely minced garlic clove, ¼ cup chopped dill, ¼ teaspoon salt, ½ teaspoon pepper, and a splash of white wine vinegar or lemon juice (about 2 teaspoons). Mix well and let it chill in the fridge.

2. Prepare the Lettuce

Remove any wilted outer leaves from the iceberg lettuce. Cut off any discolorations at the stem to keep it intact. Slice the lettuce in half through the stem, then cut each half again to create a total of 8 wedges. Adjust the number of wedges as desired.

3. Assemble the Salad

Place the lettuce wedges on a serving platter and top them with the sliced cucumbers, radishes, avocado, and red onions. If you’re preparing this ahead of time, cover the platter and store it in the refrigerator.

4. Add the Dressing

When you’re ready to serve, generously spoon the dressing over the salad but save some on the side for those who prefer extra. Sprinkle the toasted pumpkin seeds and fresh herbs on top, seasoning with salt and black pepper. A little lemon zest adds a bright finish!

Chef’s Tips

1. Chill the Lettuce: For the best crunch, chill the iceberg lettuce before slicing. You can even refrigerate it on the platter for a longer-lasting cool.
2. Explore Different Toppings: Experiment with different items like cherry tomatoes, hard-boiled eggs, or crispy bacon.
3. Serve Extra Dressing: This allows guests to customize their servings and keeps the lettuce crisp.
4. Slice Vegetables Thinly: Use a sharp knife or mandoline for paper-thin slices that lay beautifully over the wedges.

Storage and Make-Ahead Tips

• Make Ahead: The dressing can be prepared up to 3 days in advance. The salad can be prepped up to 12 hours before serving, minus the avocado and dressing.
• Storage: Best enjoyed fresh, but any leftovers should be placed in an airtight container for up to 36 hours, with the dressing stored separately if possible.

Serving Suggestions

• Add Protein: Elevate your salad to a main course with grilled chicken, shrimp, or crispy chickpeas.
• Pair It: Serve alongside grilled veggies, veggie burgers, or fresh bread for a delightful summer spread.
• Make It Buffet Friendly: Serve on a large platter or slice into smaller appetizers for easy handling.
• Plate Individual Portions: Cut larger wedges and plate them separately for a classic appearance.