Little Wedge Salad with soured cream Dressing

Ingredients for Little Wedge Salad with soured cream Dressing

• 180ml soured cream

• 60ml mayonnaise

• 1 garlic clove, finely grated

• 2 teaspoons finely grated lemon zest

• 3 tablespoons fresh lemon juice

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 1 head of iceberg lettuce (about 450g .)

• 2 avocados, halved and cut into wedges

• 1 tablespoon fresh lemon juice

• 1 small bunch chives, cut into 1" pieces

Whisk soured cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.

Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

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.