Iceberg Lettuce Salad Recipe Easy Fresh and Delicious

There’s something quietly perfect about a head of iceberg lettuce saladbright, cool, and snappy under your fork. It’s the kind of salad that doesn’t try too hard, just sits there looking crisp and clean, ready to snap you back to summer picnics and diner booths with vinyl seats.

I started shooting food seriously back in 2016, and one thing I learned fast: simplicity photographs beautifully when it’s done right. A chilled bowl of pale green leaves, glossy with a light vinaigrette, catches the light in a way that feels honest. Over the years, I’ve tested this setup dozens of timestweaking dressings, adjusting anglesand the magic is always in keeping the greens cold and the toppings minimal.

Thomas Baker

Iceberg Lettuce Salad Recipe Easy Fresh and Delicious

This Iceberg Lettuce Salad combines crisp lettuce with fresh chopped vegetables and a tangy dressing for a delightful and refreshing dish. Perfect for a light meal or side, it offers a healthy crunch with every bite.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Calories: 360

Ingredients Method Notes

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

Method

 

1. Combine the shredded iceberg lettuce, sliced cucumbers, tomatoes, radishes, bell pepper, fresh dill, and hemp seeds in a large bowl and stir gently to mix.
2. Pour in the olive oil and apple cider vinegar, then season with sea salt and pepper as desired.
3. Stir everything together thoroughly to evenly distribute the dressing and flavors.
4. Serve the salad right away to enjoy its fresh and crisp texture.

Notes

• Substitute the dressing easily with ranch, Caesar, balsamic, Italian, Russian, or Greek dressings. Add nuts like walnuts or cashews for extra crunch, or include fruits such as cranberries or diced apples. For a heartier meal, add proteins like grilled chicken, bacon, tofu, or beans. Feel free to modify this salad by including other vegetables such as carrots, beets, onion, broccoli, spinach, or mushrooms chopped to similar sizes.

Why You’ll Love This Iceberg Lettuce Salad

Here’s why this crisp bowl works so well: it comes together in under ten minutes, requires zero cooking, and delivers that satisfying crunch every single time. It’s the kind of recipe you keep coming back to when the weather heats up or when you need something light and fresh on the table fast.

• Ultra-crisp texture: Iceberg stays cold and snappy, even after tossing with dressing.
• Light but filling: Hemp seeds and fresh vegetables add substance without weighing you down.
• Simple, flexible base: You can dress it up or keep it minimalit works either way.
• No wilting drama: Unlike delicate greens, iceberg holds up beautifully and doesn’t turn soggy in five minutes.

What You’ll Need

The ingredient list here is straightforwardmostly fresh produce you can grab in one grocery run. Iceberg lettuce forms the cool, crisp foundation, while cucumbers, tomatoes, radishes, and bell pepper bring color and snap. Fresh dill adds a bright, herbal note, and hemp seeds contribute a nutty richness along with a little extra protein.

For the dressing, you’ll use olive oil, apple cider vinegar, sea salt, and pepper. That’s it. No blender, no whiskingjust toss and serve. I’ve shot dozens of salads over the years, and this simple combo photographs beautifully because it lets the vegetables shine without a heavy, opaque coating.

How to Make It

Start by placing your shredded iceberg lettuce into a large mixing bowl. Add the sliced cucumbers, tomatoes, radishes, bell pepper, chopped dill, and hemp seeds. Give everything a gentle toss so the ingredients distribute evenly.

Next, drizzle in the olive oil and apple cider vinegar, then sprinkle the sea salt and pepper over the top. Mix everything together until the dressing lightly coats all the vegetables. Serve immediately while everything is cold and crisp.

Pro Tip: If you’re prepping ahead, keep the dressing separate and toss it in just before serving to maintain that signature crunch.

Ingredient Swaps and Add-Ins

One of the best things about this recipe is how easily it adapts. Swap the apple cider vinegar for lemon juice if you want a brighter, citrusy edge. Trade the hemp seeds for sunflower seeds, pumpkin seeds, or even chopped walnuts for a different kind of crunch.

You can also bulk it up by adding grilled chicken, crispy bacon, or chickpeas to turn it into a full meal. For extra sweetness, toss in dried cranberries or diced apple. If you prefer a creamier dressing, try ranch or Caesarboth work beautifully with iceberg’s neutral flavor.

How to Serve and Store

This salad shines when served immediatelycold, crisp, and bright. It pairs beautifully with grilled proteins, sandwiches, or as a standalone light lunch. For best results, assemble and dress it right before eating to keep everything snappy.

If you have leftovers, store the undressed vegetables in an airtight container in the fridge for up to two days. Keep the dressing separate in a small jar and toss it together just before serving. Once dressed, the salad will start to soften within an hour, so it’s best enjoyed fresh.

Quick Tips for Success

• Chill your bowl: A cold mixing bowl keeps everything crisp and refreshing, especially on warm days.
• Slice evenly: Uniform vegetable pieces make for better texture and easier eating.
• Taste before serving: Adjust salt, pepper, or vinegar to match your preferenceevery batch is a little different.
• Don’t overdress: A light coating is all you need. Too much dressing can weigh down the lettuce and dull the crunch.

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FAQs (Iceberg Lettuce Salad)

You’ll love how this iceberg lettuce salad turns outcold, crisp, and bright, with just enough dressing to let everything shine. It takes ten minutes start to finish, and that snap under your fork? Absolutely worth it.

Here’s a trick I picked up shooting salads over the years: chill your bowl beforehand and keep the dressing light. Swap in lemon juice for extra brightness, or toss in grilled chicken if you want something heartier. Leftovers keep beautifully undressed for a day or two.

Did you grow up with this kind of simple, no-fuss salad at Sunday dinners? I’d love to see how yours turns outsnap a photo and share it. Save this one for your next cookout or weeknight meal. It’s the kind of recipe that just works.