Ingredients
Green Goddess Dressing
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1 cup plain Greek yogurt
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 tablespoon olive oil
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1 cup fresh herbs (such as parsley, chives, cilantro, chervil, mint, and/or spinach)
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1 tablespoon capers
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1 clove garlic, peeled
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Wedge Salad
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1 head iceberg lettuce, cut into 4 wedges
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1/2 cup cherry tomatoes, halved or quartered
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1/4 cup diced red onion or scallions
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Optional: sliced avocado
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Optional: cooked bacon, crumbled
Instructions
In a blender or food processor, combine the Greek yogurt, lemon juice, lemon zest, olive oil, herbs, capers, and garlic.
Blend until the mixture becomes smooth and creamy.
Season with kosher salt and freshly ground pepper, adjusting to taste.
2. Assemble the SaladArrange the iceberg lettuce wedges on a serving platter.
3. Add the ToppingsScatter the cherry tomatoes, avocado slices, and crumbled bacon (if using) over the lettuce wedges.
4. Add the DressingDrizzle the Green Goddess dressing generously over the wedges, making sure each wedge gets an even coating.
5. Garnish and ServeSprinkle the diced red onions or scallions on top as a finishing garnish. Serve immediately.
Notes
Herb Flexibility:
Use any mix of fresh herbs you have available. Parsley and chives are classic, while cilantro or mint add a brighter flavor profile.
Storage:
Store leftover Green Goddess dressing in an airtight container in the refrigerator for up to 1 week. Stir well before serving.
Make it Heartier:
Add grilled chicken, shrimp, or chickpeas to turn this salad into a complete meal.
