Wedge salad with toasted sesame-seaweed ranch

Indulge in the savory crunch of a wedge salad infused with the flavors of toasted sesame and seaweed-infused ranch dressing.

Ingredients:

• 2 Tbsp. sesame seeds
• ½ cup mayonnaise
• ½ cup plain whole-milk Greek yogurt
• ¼ cup finely chopped chives
• Zest of 1 large lemon
• 1 Tbsp. fresh lemon juice
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 .35-oz. package seasoned toasted seaweed snacks
• 1 small head of iceberg lettuce (about 1 lb.)
• 2 avocados, cut into 1" pieces
• 1 Tbsp. fresh lemon juice
• Kosher salt, freshly ground pepper
• Thinly sliced seasoned toasted seaweed snacks (for serving)
• A mortar and pestle or spice mill

Instructions:

1. Heat 2 tablespoons of sesame seeds in a small dry pan over medium heat, stirring occasionally, until they turn uniformly dark brown, for about 6 to 9 minutes.
2. Crush the sesame seeds coarsely using a mortar and pestle or a spice mill until they are very coarsely ground; then, transfer them to a medium-sized bowl. Add 1/2 cup of mayonnaise, 1/2 cup of plain whole-milk Greek yogurt, 1/4 cup of finely chopped chives, the zest of a large lemon, 1 tablespoon of fresh lemon juice, 1 teaspoon of Diamond Crystal salt (or 1/2 teaspoon of Morton kosher salt), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 3 tablespoons of water to the bowl. Whisk everything together. Crumble a 0.35-ounce package of seasoned toasted seaweed snacks finely over the mixture and whisk everything again. The dressing should be thick yet pourable; if needed, you can add more water (up to 1 tablespoon) to achieve the desired consistency (this recipe yields around 1 1/4 cups).
3. To prepare in advance: The dressing can be made up to 2 days ahead. Simply cover and refrigerate it.
4. Cut off the root end of a small head of iceberg lettuce, which is approximately 1 pound; discard any wilted outer leaves. Slice the lettuce into quarters lengthwise, then cut each quarter crosswise into 3-inch pieces. Arrange the lettuce on a platter. Surround the lettuce with 2 avocados, chopped into 1-inch pieces, and drizzle 1 tablespoon of fresh lemon juice over them. Season with kosher salt.
5. Pour half of the dressing over the salad. Season with freshly ground pepper and sprinkle thinly sliced seasoned toasted seaweed snacks on top. Serve the remaining dressing on the side.

Summary:

• Calories: 1818 kcal
• Fat: 166 g
• Protein: 32 g
• Carbs: 77 g
• Potassium: 3195 mg
• Magnesium: 233 mg