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This is the kind of salad I make when I want something fresh and quick, but still satisfying enough to count as a real meal.
It comes together in about 10 minutes with crisp iceberg lettuce, sweet corn, peppery radishes, and a creamy garlic yogurt dressing that pulls everything together.
One thing I’ve noticed after making this more than a few times: iceberg lettuce works especially well in salads like this because it stays crisp and lets the dressing stand out.
I like to chop it into bite-sized pieces so every forkful gets some lettuce, corn, radish, and dressing instead of one big plain leaf.
Why You’ll Love This Recipe
There’s no cooking required here if you use canned or thawed frozen corn, and the dressing takes just a couple of minutes to whisk together.
The mix of Greek yogurt and mayonnaise gives you a dressing that is creamy but not too heavy.
Garlic and fresh dill add enough flavor that the salad tastes complete on its own, not like an afterthought.
It also pairs easily with a lot of main dishes.
I make it most often with grilled meat, baked fish, or something heavier that needs a fresh side.
How to Make Iceberg Lettuce Salad
Start with the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, vinegar, dill, salt, and pepper until smooth.
Taste it before you dress the salad. It should be creamy, tangy, and have a noticeable garlic flavor.
Add the chopped iceberg lettuce, corn, and sliced radishes to a large bowl.
Pour the dressing over the top and toss until everything is evenly coated. Serve right away while the lettuce is still crisp.
Tips
Dry the lettuce well. If the leaves are wet, the dressing slides off instead of coating them. After washing, use a salad spinner or pat the lettuce dry with towels.
Slice the radishes thinly. Thin slices give the salad a little bite without overpowering everything else.
Use fresh dill if possible. Fresh dill gives the dressing a brighter flavor. Dried dill works, but it is not quite the same.
Cut the lettuce into bite-sized pieces. I would not shred it too finely, but I also would not leave it in large chunks. Smaller pieces make the salad easier to eat and better balanced.
Make the dressing ahead, not the salad. The dressing can sit in the fridge for a day or two, but the salad is best once it is tossed right before serving.
Adjust the dressing if needed. If it feels too thick, stir in a small splash of water or a little extra vinegar until it loosens enough to coat the lettuce evenly.
Serving Ideas
This salad works especially well with grilled chicken, roasted pork, baked fish, or potatoes.
The creamy, tangy dressing balances richer foods nicely.
It also makes a good quick lunch with bread on the side, especially in warmer weather when you want something simple but still filling.
FAQ
How do I keep iceberg lettuce from getting soggy in a salad?
Dry it well after washing and wait to add the dressing until right before serving. Once dressed, iceberg starts to soften fairly quickly, so this salad is best eaten fresh.
Can I prep this iceberg salad ahead of time?
Yes, as long as you keep the components separate. Chop the lettuce, slice the radishes, and make the dressing ahead, then toss everything together just before serving.
Can I use frozen corn instead of canned?
Yes. Just thaw it fully and pat it dry before adding it so it does not water down the dressing.
What can I use instead of radishes?
Thinly sliced cucumber is the easiest substitute. Celery also works if you want crunch with a milder flavor.
What to serve with?
This salad goes well with grilled or baked meat, seafood and potatoes.
Try these Oven baked bone in pork chops, Baked halibut or Scalloped potatoes with cheddar together with this iceberg salad recipe.
More salad recipes:
Here are some more salad recipe ideas, if you’d like to try.
Iceberg Lettuce Salad
Ingredients
- 5 cups iceberg lettuce, chopped
- 1 cup corn kernels, canned and rinsed or thawed if frozen
- 1/2 cup radishes, thinly sliced
- 2 tablespoons Greek yogurt
- 1/4 cup mayonnaise
- 1/2 clove garlic, pressed or finely grated
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, vinegar, dill, salt, and pepper until smooth.
- Add the chopped iceberg lettuce, corn, and radishes to a large bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust salt or vinegar if needed. Serve immediately.
Notes
Cucumber can be used instead of radishes.
Sour cream can be used instead of Greek yogurt.
Prep the vegetables and dressing separately up to 1 day ahead, then toss just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this salad and it was delicious!
Love the crunch iceberg with the sweet corn and creamy sauce. This is a really great salad!
Thank you so much! Glad you liked it 🙂
Sounds delicious. This recipe is a keeper . Thank you