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Iceberg Spring Salad

Iceberg spring salad

Iceberg lettuce is an extremely underrated leaf. While it may not pack the nutrients of its greener counterparts, it is still good for you and is a fresh change from more popular lettuce leaves. You can substitute the iceberg for romaine, Boston/bibb lettuce, or really whichever green you prefer. 

  • Duration
  • Prep Time
  • 4Servings



  • 1 head iceberg lettuce 
  • 2 mangoes 
  • Sweet & spicy pecans 
  • 2 ripe avocados 
  • 1 large shallot or ½ red onion 
  • ⅓ cup sugar 
  • ¼ cup water 
  • ⅓ cup lemon juice 
  • 1 cup pecans 
  • ⅓ cup sugar 
  • Pinch of salt 

Sweet & spicy pecans

  • 1½ cups pecans 
  • ½ cup sugar 
  • Pinch of salt 
  • Pinch of chili flakes 



1. Check lettuce and coarsely chop.

2. Cube mangoes and prepare nuts (recipe follows).

3. Blend avocado, shallot, sugar, water, lemon juice, and salt.

4. Combine lettuce, mangoes, and nuts.

5. Drizzle avocado dressing over the salad, and serve. 


1. Place pecans, sugar, salt, and chili flakes in a nonstick pan on medium heat.

2. Cook for about ten-fifteen minutes to allow sugar to melt and coat the pecans.

3. Cool on parchment paper-lined baking sheet.

4. Once cooled, store in covered container.