Iceberg Lettuce Salad

This Iceberg Lettuce Salad is so simple, yet so flavorful. Made with crisp lettuce, chopped veggies, and a tangy homemade dressing, it makes a great side dish or starter for any meal.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 188kcal

Author Tania Sheff

Ingredients

¼ large iceberg lettuce head, shredded
3 small cucumbers, sliced
4 small Campari tomatoes, sliced
6 medium radishes, sliced
1 medium bell pepper, sliced
¼ cup fresh dill, chopped
¼ cup hemp seeds
1 tbsp. apple cider vinegar
2 tbsp. olive oil
¾ tsp. sea salt or to taste
¼ tsp. pepper or to taste

Instructions

Place all the veggies, dill, and hemp seeds into a large mixing bowl.
Add the olive oil, apple cider vinegar, salt, and pepper, and mix everything well. Serve immediately.

Video

Notes

Add-ins and Substitutes

Add other vegetables. You can add any veggies you like to this salad, such as carrots, broccoli, beets, onion, and more. Just cut them to a similar size as the other veggies in the salad.
Substitute another dressing. Feel free to try other delicious vegan dressings in this great salad. It’s so versatile, you could serve it with a balsamic, ranch, Italian, or Russian dressing.
Add protein. You can make this Iceberg Lettuce Salad more filling by adding protein. Try black beans, cubed tofu, or green lentils.
Add fruits and nuts. This recipe would be delicious with some apples, pears, and cranberries. You could also add chopped almonds, walnuts, or cashews.

How to Store

Store this salad in an airtight container or covered with plastic wrap in the refrigerator. It will last for 1-5 days. If the salad is dressed, it will get soggy after a day, but if you store the dressing separately, the salad will stay fresh longer. You can also store the vegetables separate from each other to avoid the moisture in one making another soggy.

Nutrition