Wedge Salad with Coconut Ranch Dressing

By Dinnerfy

Serve as a light entree or pair this wedge salad with grilled salmon or shrimp and serve with crusty bread. The dressing is the perfect compliment and can be made up to 2 days ahead of serving.

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🌾 Gluten Free
🥗 Vegetarian

15 mins

0 mins

Nutritional Value



Total: 12Serves: 4
1 head Iceberg Lettuce
1/2 cup Buttermilk
1/2 cup Coconut Cream

from can, stir well

1/2 cup Sour Cream
3 tablespoons Chives

finely chopped fresh chives

1 tablespoon Lemon Juice
1/2 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Dry Mustard
2 tablespoon Furikake
1 teaspoon Black Pepper

freshly ground to taste


Step 1 : Dressing

Whisk together buttermilk, coconut cream, sour cream, chives, lemon juice, salt, garlic powder, onion powder, and mustard in a medium bowl. Season with additional salt to taste. Cover and refrigerate for at least 30 minutes or up to 2 days.

Step 2 : Assemble

Arrange lettuce wedges on individual plates. Pour 1/4 cup dressing over each wedge. Sprinkle each with 1 teaspoon furikake, and garnish with black pepper.

Step 3 : Serve

Serve remaining dressing on the side for dipping.