A creamy shrimp and vegetable mixture sit on top of crisp, fresh iceberg lettuce in this wonderful Wedge Salad recipe. This salad is layered with flavor, refreshing, and super easy to make! Great for lunch or brunch, an elegant occasion or any time.
When it’s hot out and you don’t want to turn on the oven or be at the stove, but still need something filling, a Wedge Salad really hits the spot. It’s light, crisp, and layered with so much goodness.
What is a Wedge Salad?
A Wedge Salad is one where the salad sits on a wedge (one-quarter) of lettuce. Iceberg lettuce is the type of lettuce used, and it’s cut into 4 equal portions…wedges. It’s a wonderfully, refreshing salad that goes great with any meal.
Typical wedge salads are served with blue cheese dressing and crumbled bacon, but there’s certainly room for variation, depending on your tastes. This particular shrimp wedge salad recipe is my latest obsession, with a creamy shrimp, dill, and onion mixture. It’s incredibly simple, but has so much flavor.
Wedge Salad Recipe
Crisp lettuce is topped with plump chopped shrimp and vegetables that are coated in a creamy, tangy, dill dressing. It’s so delicious! Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Lettuce: Iceberg lettuce is the type of lettuce used to make a wedge salad.
- Shrimp: Cooked shrimp that’s chopped small, so we get pieces in every bite.
- Red Onion: This is our favorite type of onion to eat raw, since it’s got a mild flavor. We also like the nice pop of color.
- Cucumber: Any variety of cucumber works here as long as the seeds are removed, but we are partial to Persian or English cucumbers, since they contain less water and peeling the skin is optional.
- Fresh Dill: We love dill in this salad. This herb provides a pleasant fresh, bright flavor with notes of lemon. Use fresh. Dried dill just doesn’t cut it here.
- Dressing: The creamy dressing is a delicious mixture of mayonnaise, Greek yogurt, Sriracha hot sauce, garlic, sugar, kosher salt, and ground black pepper.
How to Cut a Wedge Salad
- Start with a full head of iceberg lettuce and remove the outer leaves, which tend to be thin, wilted, and dirty.
- Slice the head of lettuce in half, then slice those halves in half, so you have 4 equal sections.
- Cut off the bottom wedges to remove the stem.
How to Eat a Wedge Salad
Since this isn’t a pile of individual lettuce leaves, it’s not as simple to eat as a traditional leafy green salad. Just grab yourself a knife and fork and cut into it!
This salad is best served the same day, otherwise the dressing starts to break down and become runny.
Iceberg Wedge Salad Video
Other Salad Recipes We love!
Shrimp Wedge Salad
- 1 cup mayonnaise
- 3/4 cup Greek yogurt
- 1/2 teaspoon Sriracha hot sauce
- 1 1/2 teaspoons granulated sugar
- 1 clove garlic , grated
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup fresh dill , finely chopped
- 3/4 cup diced seedless cucumber
- 1/3 cup finely diced red onion
- 1 pound cooked shrimp cooled completely (or thawed, if frozen), roughly chopped
- 1 head iceberg lettuce , cut into 4 wedges
- In a large bowl, whisk together the mayonnaise, yogurt, sriracha, sugar, garlic, salt, pepper, and dill until combined and smooth. Taste and adjust seasoning, if necessary.
- Add in the cucumber, onion, and shrimp. Stir gently to coat.
- Tear the first few top layers off of each lettuce wedge to create a pocket. Place on individual plates.
- Fill each with the shrimp mixture, letting it spill over the sides if desired. Garnish with a little extra fresh dill.
- Serve cold and enjoy!