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5 from 1 vote
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Mini wedge salad with sour cream dressing and chives

Super simple to make spring-summer salad

Course Salad
Cuisine American
Prep Time 10 minutes

Ingredients

  • Salad dressing
  • 1/4 cup mayonnaise
  • 1 clove garlic minced
  • 2 tsp. lemon zest finely grated
  • 3 Tbsp. lemon juice fresh squeezed
  • 1 1/2 tsp. sea salt ground
  • 1 1/2 tsp. black pepper freshly ground
  • 3/4 cup sour cream

Salad

  • 1 head iceberg lettuce
  • 2 avocados halved and cut into wedges or sliced
  • 1 Tbsp. lemon juice fresh
  • 1 sm. bunch chives cut into 1" pieces

Instructions

  1. Wash and clean the lettuce and chives in a colander. (Make sure the lettuce is well-chilled.)

  2. Cut the salad into quarters. Then, chop a second time to make small wedges.

  3. Cut the avocados into small wedges or slices. (I sliced mine.)

  4. Place salad in a large bowl or plate each dish with the salad and chives. Try to keep the wedges from having the lettuce separate. Add the sliced avocados.

  5. Top with the dressing and sprinkle with black pepper, sea salt, and chopped chives.

Recipe Notes

 This was a great salad. I loved the blend of flavors. I think this tastes great when the lettuce is well-chilled. Next time I may add a croûton or two for a little extra crunch. The salad dressing was perfect for this salad. Again, thanks to Bon Appétit magazine!