Last Updated July 11th, 2020 at 09:06 pm by Lisa
Try this Frozen Wedge Salad with Pistachio-Avocado Dressing on a hot summer day. Serve this salad for dinner with grilled steaks, chicken or grilled kabobs! It works great for lunch with hot soup or a sandwich.
I know what you are thinking, a frozen salad, do you see those ice crystals?
Cold salads are so refreshing, and a frozen salad takes this to a whole new level. When it’s a hot summer day outside, this salad will do JUST the trick in cooling you down & refreshing you!
Ya just gotta try this…
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How To Make Wedge Salad:
- On a cutting board, slice the head of iceberg lettuce in half, then into 1-2 wedges. Place the lettuce wedges carefully into zip-top bags, and place in freezer for at least 1 hour, but no longer than 2 hours (or it will wilt).
- In a high-speed blender, add the avocado, buttermilk, lime juice, white wine vinegar, salt, pepper, 1/2 cup pistachios save other 1/2 cup to garnish. Blend until smooth. Place in a small jar, and place in the fridge until ready to serve. Note: This dressing is THICK! It is really creamy due to the avocado.
- When ready to serve, place each iceberg lettuce wedge on a plate, and drizzle with dressing. Sprinkle with pistachios, sea salt, and cracked pepper and serve right away.
A wedge of iceberg lettuce and is topped with crisp bacon, creamy chunky blue cheese dressing, tomatoes, and red onions.
It is a common restaurant menu item and a classic American salad.
Why This Recipe Works?
The crisp cold lettuce contrasted with the extreme creamy dressing and the crunch of the salty pistachios is extremely delightful.
Recipes To Pair With This Salad:
When you serve this salad for dinner, consider pairing this salad with hot summer grilled dishes like grilled lamb chops, or beef kabobs. For an easy weeknight dinner, it would go really well with pretzel chicken or a grilled cheese sandwich.
If serving this salad for lunch, it will be nice with cheese soup, or healthy rice paper rolls.
More Iceberg Salads:
- Classic Wedge Salad
- Iceberg Salad With Italian Dressing
- The Best Iceberg Wedge Salad Recipe
- Iceberg Lettuce Recipes
More Of My Fresh Summer Salads:
Enjoy…
All The Best Dishes,
Lisa
XO
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Frozen Wedge Salad with Pistachio-Avocado Dressing
Ingredients
- 1 large head iceberg lettuce remove core/outer leaves, quartered, freeze
- 3 cups pistachio-avocado dressing
- 1/2 cup pistachios garnish
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked pepper
pistachio-avocado dressing
- 1 avocado peeled/pitted
- 1 1/2 cups buttermilk
- 1/2 teaspoon fresh lime juice
- 3 tablespoons white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- 1/2 cup pistachios
Instructions
- On a cutting board, slice the head of iceberg lettuce in half, then into 1-2 wedges. Place the lettuce wedges carefully into zip top bags, and place in freezer for at least 1 hour, but no longer than 2 hours (or it will wilt).
- In a high-speed blender, add the avocado, buttermilk, lime juice, white wine vinegar, salt, pepper, 1/2 cup pistachios save other 1/2 cup to garnish. Blend until smooth. Place in a small jar, and place in the fridge until ready to serve.
- When ready to serve, place each iceberg lettuce wedge on a plate, and drizzle with dressing. Sprinkle with pistachios, sea salt, and cracked pepper,and serve right away.
Lisa, this looks fantastic! Where did you get the idea to actually freeze lettuce? Or was it a happy accident? I will try this soon. Susan
Hey Susan!
I first saw it on FoodNetwork, then found their recipe online. Isn’t it genius for a hot day? Trick is to not freeze the iceberg lettuce too long. Cut into wedges, zip lock it, then freeze for no more than 1-1/2 hours, otherwise it gets funky. The dressing is my own recipe I made up..enjoy!!! XO
lisa…
hey, luv!
i will try this after the pond thaws.
since i can’t have salt, i will use a citrus oil instead of the
buttermilk, maybe a dollop of sour cream, and add some shaved parmesan.
astonishing that parmesan is a very low sodium cheese.
it saves me, because all other cheeses are off limits.
it has been a challenge to stick to 1/4 tsp salt per day, but have found some interesting work arounds to create good meals.
happy new year to you and anthony❣️
bet
I bookmarked this to try in the summer, but I just couldn’t wait. It is such an easy recipe so I made the dressing ahead and popped the lettuce into the freezer before my friend stopped by and we had it for lunch that day. The combination of the flavors was so satisfying. We just “mmmm-ed” through it. This one is a keeper and I will be making it regularly. Can’t wait to try it on a hot summer day! Thank you!