Little wedge salad with sour cream dressing recipe

Ingredients for Little wedge salad with sour cream dressing

• 180 ml soured cream

• 60 ml mayonnaise

• 1 garlic clove, finely grated

• 10 ml finely grated lemon zest

• 45 ml fresh lemon juice

• 9 g kosher salt

• 9 g freshly ground black pepper

• 450 g iceberg lettuce

• 2 avocados, halved, cut into wedges

• 15 ml fresh lemon juice

• 1 small bunch chives, cut into 2.5 cm pieces

How to make Little wedge salad with sour cream dressing

1. Whisk together the sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl until well combined.

2. Do Ahead: Prepare the dressing up to 1 day in advance. Cover and chill in the fridge.

3. Trim the root end of the lettuce and discard any wilted outer leaves. Cut the lettuce into quarters lengthwise, then slice each quarter into 7.5 cm pieces.

4. Without separating the wedges into leaves, transfer the lettuce to a large platter. Tuck pieces of avocado among the lettuce and drizzle with lemon juice; season with salt.

5. Spoon half of the dressing over the salad and sprinkle with chives; season with pepper.

6. Serve the salad with the remaining dressing on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.