Wedge Salad with Coconut Ranch and Furikake

Whisk together buttermilk, coconut cream, sour cream, chives, lemon juice, salt, garlic powder, onion powder, and mustard in a medium bowl. Season with additional salt to taste. Cover and refrigerate for at least 30 minutes or up to 2 days.

Ingredients

• 1/2 cup plus 2 tablespoons buttermilk

• 1/2 cup well-stirred coconut cream (from 1 can)

• 1/2 cup sour cream

• 3 tablespoons finely chopped fresh chives

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon dry mustard

Salad

• 1 large head iceberg lettuce (about 2 1/4 pounds), outer leaves removed, cut into 6 wedges

• 2 tablespoons furikake

• Black pepper, for garnish

Directions

1. Make the dressing

   Whisk together buttermilk, coconut cream, sour cream, chives, lemon juice, salt, garlic powder, onion powder, and mustard in a medium bowl. Season with additional salt to taste. Cover and refrigerate for at least 30 minutes or up to 2 days.

2. Make the salad

   Arrange lettuce wedges on individual plates. Pour 1/4 cup dressing over each wedge. Sprinkle each with 1 teaspoon furikake, and garnish with black pepper. Serve remaining dressing on the side.