Iceberg Wedge Salad | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 2 medium avocados, pitted, peeled, grilled and chopped into cubes
• 2 tablespoons lemon or lime juice
• 1 tablespoon roughly chopped basil leaves
• 1 tablespoon roughly chopped tarragon leaves
• 1 clove garlic, minced
• 1/8 teaspoon asorbic acid or Vitamin C
• 1/2 cup extra-virgin olive oil
• Grey salt
• Freshly ground black pepper
• 1 head iceberg lettuce cut into 5 wedges