Iceberg Lettuce Salad

Iceberg Lettuce Salad doesn’t wilt or bend quietly, it snaps clean under the knife, like cutting into cold water frozen solid. Each bite carries that same crisp shock, then softens when it meets creamy dressing and chilled vegetables. There’s nothing complicated trying to compete here. Just cold crunch, sharp freshness, and a clean finish that resets your palate instead of weighing it down. This is the kind of salad that belongs next to heavy mains, grilled meat, or anything rich that needs balance rather than attention.

Iceberg Lettuce Salad

Iceberg Lettuce Salad is a crisp, refreshing salad made with crunchy iceberg lettuce, fresh vegetables, and a light creamy dressing. It delivers a cool, clean texture with balanced tangy and savory notes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Light Lunch, Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 Large Head Iceberg Lettuce core removed and chopped into bite-sized chunks
• 1 Medium Cucumber peeled and sliced into thin half-moons
• 1 Cup Cherry Tomatoes halved
• 1/2 Small Red Onion thinly sliced and soaked in cold water
• 1/2 Cup Shredded Carrot finely julienned
• 1/4 Cup Fresh Dill roughly chopped

Creamy Dressing

• 1/3 Cup Full-Fat Greek Yogurt
• 2 tbsp Mayonnaise
• 1 tbsp Fresh Lemon Juice
• 1 tsp Dijon Mustard
• 1 Small Garlic Clove finely grated
• 1/2 tsp Kosher Salt
• 1/4 tsp Freshly Ground Black Pepper

Equipment

• Salad Spinner
• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Whisk

Method

 

1. Remove the core from the iceberg lettuce and chop into large bite-sized pieces. Rinse thoroughly in cold water, then spin completely dry until no surface moisture remains.
2. Soak the sliced red onion in ice-cold water for 5–10 minutes to reduce sharpness, then drain well.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and creamy.
4. Slice the cucumber, halve the cherry tomatoes, and julienne the carrot into even pieces so every bite carries balanced texture.
5. In a large chilled mixing bowl, combine iceberg lettuce, cucumber, tomatoes, carrot, and drained red onion.
6. Pour the dressing over the vegetables and toss gently from the bottom up, coating evenly without crushing the lettuce.
7. Taste and adjust seasoning with a pinch of salt or a small splash of lemon juice if needed.
8. Finish with fresh dill scattered over the top just before serving to keep the aroma sharp and fresh.

Notes

Iceberg only works when it’s cold and dry. Any leftover water collapses the crunch and turns the dressing into a thin, diluted coating instead of clinging creaminess.