A creamy shrimp and dill 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!
Prep Time: 15 minutesmins
Total Time: 15 minutesmins
Servings: 4
Ingredients
1cupmayonnaise
3/4cupGreek yogurt
1/2teaspoonSriracha hot sauce
1 1/2teaspoonsgranulated sugar
1clovegarlic, grated
1/2teaspoonKosher salt
1/8teaspoonfreshly ground black pepper
1/2cupfresh dill, finely chopped
3/4cupdiced seedless cucumber
1/3cupfinely diced red onion
1poundcooked shrimpcooled completely (or thawed, if frozen), roughly chopped
1headiceberg lettuce, cut into 4 wedges
Instructions
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.