Iceburg Lettuce Wedges

February 9, 2017

Simple ingredients don't need to be boring or tasteless. These Iceburg Lettuce Wedges are perfect for a Bbq or pot luck dinner. Iceburg lettuce isn't really a go to for me but this simple pimp up of a lettuce & tomato salad is going to make you change

your mind on this everyday green. 




~Recipe from The Veggie Tree Spring and Summer Cookbook~


Makes 8 wedges

Vegan | Gluten-free


Gather your ingredients and begin with preparing the croutons.



Preheat oven to 180°C and arrange the following on an oven tray:

2 thick slices of bread into bite sized pieces 

2 T extra virgin olive oil

1 stick of rosemary, leaves stripped off & roughly chopped

salt & fresh cracked black pepper


Bake for 15 minutes moving every 5 minutes until golden brown & crispy.




Make this in the mini food processor, if you don’t have one you will need to mash the avocado with a fork really well before whisking the other ingredients into it. For the food processor method put your blade in & add: 

1 avocado, skin & pip removed

1 T stoneground mustard

1 small garlic clove, crushed if making it by hand.

½ tsp sugar


Whizz these together well until smooth, then add a tablespoon at a time:

50 ml rice bran oil

1 lemon juice, mix in half at a time & add more if needed.

½ tsp salt

a couple of cracks of black pepper


Whizz all together until thick & smooth.



Prepare the lettuce and arrange on a platter:

1 iceberg lettuce, quartered & then each quarter cut in half to make 8 wedges


Dress with:

juice of 1 lemon

2-3 T extra virgin olive oil

salt & fresh cracked black pepper


To each wedge add a spoon of the avocado mayo and sprinkle over:

12 cherry tomatoes

6 chives or onion weed, finely sliced


Top with croutons and serve.





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