Last Updated April 19th, 2022 at 02:18 pm by Lisa
Wedge Salad with Pistachio-Avocado Dressing is super-chilled and a refreshing cookout side with hot grilled steaks, chicken, or shish kabobs. It works great for lunch with hot soup or a sandwich.
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.
I know what you are thinking, a frozen salad, but you have to try this...
How To Make A 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, ½ cup pistachios save other ½ 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. If serving this salad for lunch, it will be nice with cheese soup, or healthy rice paper rolls.
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More Summer Salads
Cole Slaw with an easy vinegar dressing and no-mayo, is great on pulled pork sandwiches, with grilled hamburgers, or BBQ chicken. This coleslaw recipe works as a summer side dish for picnics and cookouts. 🥬 🥕
Watermelon Salad is served from a watermelon bowl that is so easy to make. A great summer salad for potlucks, BBQ cookouts, picnics, at the beach, or by the pool. 🍉🌿
If you want the best Potato Salad BBQ side dish, this one is loaded with crispy bacon and blue cheese for summer cookouts, potlucks, and a great picnic food idea because it has no eggs or mayo. 🥔🥓
Broccoli Salad with crisp green apples, crunchy broccoli, and grapes create this summer salad with a creamy 3-ingredient orange dressing. 🥦🍇
Put this easy 7 Layer Salad Recipe together up to a day ahead, and have it ready to go to your party chilling in your fridge overnight complete with the dressing on top. 🥗🍅🥚
The BEST Macaroni Salad recipe with chopped eggs, pickles, and PICKLE JUICE! A favorite old-fashioned recipe loved by all. 🥣💛🌿
Mango Jicama Slaw with sweet juicy mangos, crunchy jicama, crisp green cabbage, and a sweet tangy mango-lime vinaigrette is one clean salad! 🥭🥗
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Wedge Salad with Avocado Dressing
Ingredients
- 1 large head iceberg lettuce remove core/outer leaves, quartered, freeze
- 3 cups pistachio-avocado dressing
- ½ cup pistachios garnish
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
pistachio-avocado dressing
- 1 avocado peeled/pitted
- 1 ½ cups buttermilk
- ½ teaspoon fresh lime juice
- 3 tablespoons white wine vinegar
- 1 teaspoon sea salt
- ¼ teaspoon fresh cracked pepper
- ½ 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, ½ cup pistachios save other ½ 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.
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!
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
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