Dinner
Iceberg and Avocado with Sesame-Seaweed Ranch
Darkly toasted sesame seeds and crumbled seaweed give this ranch-style dressing a savory finish. Cut the iceberg into chunky pieces and tuck avocado around it before dressing.
- Yield
- 4 servings
- Cuisine
- Asian-American-inspired
Bring it to the table
Toast and crush the sesame
Watch the skillet and stir often. Once the seeds are dark brown and fragrant, transfer them out of the hot pan and crush coarsely.
At the table
Spoon over some dressing and serve the rest alongside, with extra seaweed on top.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 tbsp sesame seeds
- 1/2 cup mayonnaise
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup chives — finely chopped
- 1 large lemon — zest for dressing
- 1 tbsp lemon juice — for dressing
- 1 tsp Diamond Crystal kosher salt — for dressing; or half as much Morton
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.35 oz seasoned toasted seaweed snacks — plus more, thinly sliced, to finish
- 3 tbsp water — plus up to 1 tablespoon more if needed for the base batch
- 1 small head iceberg lettuce — about 1 lb for the base batch
- 2 avocados — cut into 1-inch pieces
- 1 tbsp lemon juice — for salad
- kosher salt and black pepper — to season salad
A few useful notes.
The dressing makes about 1 1/4 cups in the base batch. Keep it covered and refrigerated until serving.
The cooking plan
How to make Iceberg and Avocado with Sesame-Seaweed Ranch.
Toast sesame seeds in a dry small skillet over medium heat, stirring often, for 6–9 minutes, until dark brown and fragrant. Transfer to a mortar or spice mill and crush coarsely.
Whisk crushed sesame with mayonnaise, yogurt, chives, lemon zest, dressing lemon juice and salt, garlic powder, onion powder and measured water. Finely crumble the measured seaweed into the dressing and whisk. Add a little more water if needed for a thick but pourable consistency.
Trim the lettuce root and remove wilted outer leaves. Rinse and dry the lettuce, quarter lengthwise and cut the quarters crosswise into roughly 3-inch pieces. Arrange on a platter with the avocado.
Drizzle salad lemon juice over the vegetables and season lightly with salt. Spoon half the dressing over, add pepper and extra sliced seaweed, and serve with remaining dressing.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Iceberg and Avocado with Sesame-Seaweed Ranch
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Ingredients
- 2 tbsp sesame seeds
½ cup mayonnaise- ½ cup plain whole-milk Greek yogurt
- ¼ cup chives finely chopped
- 1 large lemon zest for dressing
- 1 tbsp lemon juice for dressing
- 1 tsp Diamond Crystal kosher salt for dressing; or half as much Morton
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.35 oz seasoned toasted seaweed snacks plus more, thinly sliced, to finish
- 3 tbsp water plus up to 1 tablespoon more if needed for the base batch
- 1 small head iceberg lettuce about 1 lb for the base batch
- 2 avocados cut into 1-inch pieces
- 1 tbsp lemon juice for salad
- kosher salt and black pepper to season salad
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Toast sesame seeds in a dry small skillet over medium heat, stirring often, for 6–9 minutes, until dark brown and fragrant. Transfer to a mortar or spice mill and crush coarsely.
- Whisk crushed sesame with mayonnaise, yogurt, chives, lemon zest, dressing lemon juice and salt, garlic powder, onion powder and measured water. Finely crumble the measured seaweed into the dressing and whisk. Add a little more water if needed for a thick but pourable consistency.
- Trim the lettuce root and remove wilted outer leaves. Rinse and dry the lettuce, quarter lengthwise and cut the quarters crosswise into roughly 3-inch pieces. Arrange on a platter with the avocado.
- Drizzle salad lemon juice over the vegetables and season lightly with salt. Spoon half the dressing over, add pepper and extra sliced seaweed, and serve with remaining dressing.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How thin should the dressing be?
It should pour slowly from a spoon while still coating the lettuce. Add water a little at a time.
When does the extra seaweed go on?
Add it just before serving so it retains some texture.
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