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.