Recipe: Creamy Avocado Southwestern Lettuce Wedge

Creamy avocado southwestern lettuce wedge is a tad of a twist on a classic lettuce wedge. I love southwestern ranch dressing and avocados and I felt like iceberg lettuce. So, here we are! This make a great lunch or serve half this size for a nice dinner this weekend – either way, it’s tasty.

Let’s get started.

Ingredients

• ahead of iceberg lettuce
• tomato
• avocado
• 1/2 a cucumber
• 4 tablespoons of crumbled feta
• 4 tablespoons of southwestern ranch dressing

First up, gather all of your ingredients. Cut out the heart of the iceberg lettuce head and cut the head into 4. For lunch, put two quarters on each plate. If it’s an appetizer or if you’re adding grilled steak or shrimp, then you can choose to use just a quarter.

Chop the tomatoes. Be sure to use a sharp knife or even a specialized tomato knife – you don’t want to squish the tomato as you cut it. Cut the cucumber in half lengthwise and then in half again, so it’s in quarters. Then chop into 1/4 of a inch pieces. Open up the avocado and take out the pit. Cut the avocado into chunks and then use a spoon to remove them from the skin.

Time to build the creamy avocado lettuce wedge.

Pour on 1 tablespoon of dressing for each quarter of lettuce. So, in this case, I’m making two lunch portions. Each quarter of lettuce will get 1 tablespoon of creamy southwestern ranch dressing.

Then, top with the cucumber, tomato and avocado. Finish with the crumbled feta.

Done. Looks so good and so fresh.

Time to eat up this crips and creamy salad. It’s sure to put a classic smile on your face.

Happy Thursday to you – see you again on Saturday. Thanks for visiting.

Recipe

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Creamy Avocado Southwestern Lettuce Wedge

Author: Ali

Servings: 4

Creamy avocado southwestern lettuce wedge is a tad of a twist on a classic lettuce wedge. I love southwestern ranch dressing and avocados and I felt like iceberg lettuce. So, here we are! This make a great lunch or serve half this size for a nice dinner this weekend – either way, it’s tasty.

Prep Time10 minutes minutes

Total Time10 minutes minutes

CourseSalad

CuisineAmerican

Ingredients

• head of iceberg lettuce
• tomato
• avocado
• 1/2 a cucumber
• 4 tablespoons of crumbled feta
• 4 tablespoons of southwestern ranch dressing

Instructions

• First up, gather all of your ingredients. Cut out the heart of the iceberg lettuce head and cut the head into 4. For lunch, put two quarters on each plate. If it's an appetizer or if you're adding grilled steak or shrimp, then you can choose to use just a quarter.
• Chop the tomatoes. Be sure to use a sharp knife or even a specialized tomato knife - you don't want to squish the tomato as you cut it.
• Cut the cucumber in half lengthwise and then in half again, so it's in quarters. Then chop into 1/4 of a inch pieces.
• Open up the avocado and take out the pit. Cut the avocado into chunks and then use a spoon to remove them from the skin.
• Time to build the creamy avocado lettuce wedge.
• Pour on 1 tablespoon of dressing for each quarter of lettuce. So, in this case, I'm making two lunch portions. Each quarter of lettuce will get 1 tablespoon of creamy southwestern ranch dressing.
• Then, top with the cucumber, tomato and avocado. Finish with the crumbled feta.
• Done. Looks so good and so fresh. Time to eat this crisp salad up - enjoy.