This Iceberg Lettuce Salad is made with crisp lettuce, tangy dressing, and chopped vegetables for a flavorful dish that everyone would love.
I can’t get enough of this Iceberg Lettuce Salad! This easy recipe is packed with delicious flavors and textures and is the perfect cold dish to serve in the warmer months. From the juicy tomatoes to the crunchy radish, to the crisp cucumbers, this dish has many complementary tastes. There’s also a homemade dressing that’s a breeze to make and adds some great tangy flavors.
Most salads are healthy, and this one is no exception. I add hemp hearts and fresh herbs for added health benefits and the dressing is nice and light. This is a versatile recipe so you can vary the ingredients to appeal to picky eaters or those with allergies. You can also prep the veggies ahead of time so it’s easy to throw your Iceberg Lettuce Salad together when you’re almost ready to serve. Let’s take a look at the ingredients you’ll be using to make this scrumptious and satisfying dish.
Video recipe
Main ingredients
- Iceberg Lettuce.
- Bell Peppers.
- Tomatoes.
- Radishes.
- Cucumbers.
- Fresh Dill. Or you can use parsley.
- Hemp Seeds (optional)
- Dressing: Apple cider vinegar, Olive oil, Salt, and Black pepper.
How to make this Iceberg Lettuce Salad
1. Place the chopped lettuce, tomatoes, sliced cucumbers, radishes, bell peppers, dill, and hemp seeds into a large mixing bowl. Toss the ingredients together.
2. Then add the olive oil, apple cider vinegar, salt, and pepper, and mix everything well. Serve immediately.
Tips for the best Iceberg Lettuce Salad
- Dry the lettuce thoroughly. In order to avoid a soggy salad, get rid of excess moisture by using a salad spinner or towel to gently, but thoroughly, dry the lettuce. This will help your salad keep longer and the dressing adhere better.
- Cut the veggies about the same size. This Iceberg Lettuce Salad tastes best when all the ingredients are chopped and sliced to a similar size so you get a little of everything in each bite. I advise shredding the lettuce leaves by laying them flat and then slicing them into ribbons before finally shredding them with your hands.
- Use fresh herbs. Fresh herbs have the best flavor, so try to use fresh dill instead of dried for this salad. The crisp flavor it will add is amazing.
- Don’t dress the salad ahead of time. Salads tend to get soggy quickly and the lettuce wilts, so don’t add the dressing to yours until you’re ready to serve it. Make the salad and the dressing, then combine before eating.
Variations to this recipe
- Substitute a different dressing. This is such a versatile salad that you can easily make it with other dressings, such as ranch, Caesar, balsamic, Italian, Russian, or Greek.
- Add some nuts and fruit. Add a little extra crunch with some chopped walnuts, almonds, pecans, or cashews. For a sweeter note, try it with cranberries, diced apple, or pear.
- Add protein to it. You can make this Iceberg Lettuce Salad into a main course by adding some bacon, grilled chicken, diced tofu, sliced steak, beans, or lentils.
- Make it with more vegetables. Add or exchange some of the veggies in this dish with carrots, beets, onion, broccoli, spinach, or mushrooms. Just chop them to a similar size.
How to store and reheat it
You can store this Iceberg Lettuce Salad in an airtight container or covered with plastic wrap for about a day. To keep it longer, store the undressed vegetables in one container while storing the dressing in another. Only combine them when you’re ready to serve them. This way, you can keep them fresh for up to 5 days.
What to serve this with
- Pasta. Enjoy this salad alongside some One Pot Pasta with Spinach, Pasta with Tomato Sauce, or Chicken Fettuccine.
- Sandwiches. Pair it with an Easy Tuna Melt Sandwich, Easy Hummus Wraps, or a Roasted Pepper Grilled Cheese Sandwich.
- Soup. Soup and salad make a great combo, so serve this one with a bowl of Lemon Lentil Soup, Moroccan Chickpea Soup, or Red Lentil Soup.
- Proteins. Try this Iceberg Lettuce Salad with some Crispy Fried Tofu, Spinach Stuffed Chicken Breast, Baked Black Bean Taquitos, or Baked Cod.
This Iceberg Lettuce Salad recipe is crisp, flavorful, and a refreshing choice in summer, or all year long. I hope you’ll love this simple and versatile recipe as much as we do at my house.
More tasty salad recipes:
Iceberg Lettuce Salad
Ingredients
- ¼ large iceberg lettuce head, shredded
- 3 small cucumbers, sliced
- 4 small Campari tomatoes, sliced
- 6 medium radishes, sliced
- 1 medium bell pepper, sliced
- ¼ cup fresh dill, chopped
- ¼ cup hemp seeds
- 1 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- ¾ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Place the chopped lettuce, tomatoes, sliced cucumbers, radishes, bell peppers, dill, and hemp seeds into a large mixing bowl. Toss the ingredients together.
- Then add the olive oil, apple cider vinegar, salt, and pepper, and mix everything well. Serve immediately.
Notes
Variations to this recipe
- Substitute a different dressing. This is such a versatile salad that you can easily make it with other dressings, such as ranch, Caesar, balsamic, Italian, Russian, or Greek.
- Add some nuts and fruit. Add a little extra crunch with some chopped walnuts, almonds, pecans, or cashews. For a sweeter note, try it with cranberries, diced apple, or pear.
- Add protein to it. You can make this Iceberg Lettuce Salad into a main course by adding some bacon, grilled chicken, diced tofu, sliced steak, beans, or lentils.
- Make it with more vegetables. Add or exchange some of the veggies in this dish with carrots, beets, onion, broccoli, spinach, or mushrooms. Just chop them to a similar size.
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