Little Wedge Salad with Sour Cream Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tsp. finely grated lemon zest
- 1 tbsp. fresh lemon juice
- 1 1/2 tsp. kosher salt
- 1 garlic clove, finely grated
- 3 tbsp. fresh lemon juice
- 1 1/2 tsp. freshly ground black pepper
- 1 head of iceberg lettuce (about 1 lb.)
- 2 avocados, halved and cut into wedges
- 1 small bunch chives, cut into 1" pieces
- Carbohydrate 16 g(5%)
- Cholesterol 28 mg(9%)
- Fat 35 g(53%)
- Fiber 9 g(35%)
- Protein 4 g(9%)
- Saturated Fat 9 g(44%)
- Sodium 717 mg(30%)
- Calories 370
PreparationFor the Sour Cream Dressing: Whisk sour 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. For the salad: 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.
PreparationFor the Sour Cream Dressing: Whisk sour 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. For the salad: 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.
