Herby Wedge Salad with Creamy Yogurt Feta and Honey Dressing
Who doesn’t love a wedge salad? A crisp slice of iceberg and a creamy dressing— it’s a classic and also so easy to prepare. The dressing here is really the star— super creamy and tangy (and healthy!) with a hint of sweetness from the honey and the zip of lemon. This recipe is perfect for summer entertaining as it comes together in an instant— cause when the suns out and everyone’s outside nobody wants to be in the kitchen missing all the fun. To make it an even more complete meal, add some jammy eggs or some roast chicken.
Serves 8
INGREDIENTS
1 head iceberg lettuce
Chives, for garnish
Flat leaf parsley, for garnish
Mint leaves, for garnish
Basil leaves, for garnish
1 avocado, peeled and sliced
½ cup walnuts, roughly chopped and toasted
Flaky sea salt, for finishing
Dressing
1 cup plain Greek yogurt
4 oz crumbled feta (approximately 1 cup)
1 tbsp honey
1 tbsp lemon juice
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper to taste
¼ cup water or milk, plus more as needed
METHOD
For the dressing, combine all ingredients in a food processor and blend until smooth and creamy. Add more water or milk as needed for the consistency desired.
For the lettuce, remove any blemished outer leaves from the lettuce. Trim the stem and slice into wedges, making sure that they’re intact at the base. Arrange wedges on platter along with avocado and generously spoon dressing on top. Finish with walnuts, herbs, a glug of olive oil and flaky sea salt.
