This salad looks humble, but with quick pickled onions, warm pepitas and creamy avocado it becomes the crunchy, addictive side you’ll want to eat every week!
A few weeks ago I was griping about how many vegetarian mains feel like second-rate afterthoughts assembled from other dishes’ garnishes. So it’s deliciously ironic that this week my favourite salad is literally cobbled from the sides of other plates — the very garnish-turned-star recipe. I used to buy a version from a local taco spot until they changed theirs; it was basically iceberg lettuce with pickled onions, sliced radishes, pepitas and crumbled cotija masquerading as a salad, and I loved it. Simple as it was, it worked — and at home I zhuzh it up a little more. I warm the pepitas in oil until they get crisp and fragrant, add chunks of avocado, and sometimes cut the iceberg into cute little wedges. I measure by feel, but below are exact amounts that work. Honestly, I could eat this weekly.
Servings | Time | Source |
|---|---|---|
Flexible / serves 2–4 depending on portioning | ~30 minutes (including quick-pickle time) | SaedNews |
Amount | Ingredient |
|---|---|
3 tbsp (45 g) | Red wine vinegar |
1 tbsp (15 g) | Water |
1/2 tsp | Kosher salt (for quick pickle) |
1/4 tsp | Granulated sugar or 1/4 tsp honey |
1/2 small | Red onion, thinly sliced |
1/4 cup (35 g) | Pepitas |
3 tbsp (40 g) | Olive oil |
To taste | Freshly ground black pepper |
1 small head (¾–1 lb) | Iceberg lettuce |
1 medium | Avocado, cut into chunks |
1/2 cup (60 g) | Crumbled cotija cheese |
2 | Radishes, thinly sliced then cut into matchsticks |
Combine the red wine vinegar, water, 1/2 teaspoon kosher salt, and sugar or honey in a jar. Add the thinly sliced red onion, shake to combine, and let them pickle. They’re fine after 10–15 minutes, better after an hour, and will keep up to five days in the fridge. (Tip: to speed it, microwave the jar — lid off — for about 20 seconds, then chill.)
In a small skillet, warm the pepitas with the 3 tablespoons of olive oil over medium heat. Let them sizzle for 1–2 minutes; watch them closely so they don’t burn. If your pepitas were already toasted, reduce the time. Once they’re fragrant and slightly darker, remove from heat, season with salt and pepper, and let cool a few minutes.
Halve the iceberg, then cut each half into four wedges; you can also trim wedges into smaller triangles so they make neat “baby wedges” on the plate. Arrange the wedges on your serving dish.
Scatter avocado chunks over the lettuce wedges. Spoon the warm pepitas and any oil from the pan over the salad. Add rings of pickled onion and spoon some of the vinegar brine over the lettuce for brightness. Finish with crumbled cotija, radish matchsticks, a grind of fresh black pepper and a final pinch of salt. Serve right away.
Warming the pepitas in oil enhances aroma and crunch — it’s a small step that makes a big difference.
The pickled onions are intentionally quick and bright; make them ahead to save time.
Iceberg’s crisp texture is part of the charm here — the assembled salad is crunchy, creamy, tangy and salty.
Portions are flexible — “servings” depend on whether this is a side or a main.
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