Iceberg Salad with MCT Dresssing

by Eric Gordon on March 31, 2021

Serves 4 


  • ½ iceberg lettuce, tare into bite-sized pieces by hand 
  • ¼ white onion, very thinly sliced 
  • 1 tsp oregano 
  • Salt and pepper, to taste 
  • 2 tbsp olive oil 
  • 3 tbsp white vinegar 
  • ¼ cup, black olives 
  • ¼ cup parmesan cheese, grated (optional) 
  • ¼ cup sunflower seeds (optional) 


  1. With your hands torn the iceberg lettuce leaves into bite-sized pieces. 
  2. In a small bowl combine the thinly sliced onion (if you have a mandolin for this you can use it), oregano, salt, pepper, and vinegar, and set aside to let it macerate for at least 10 minutes. 
  3. To assemble the salad: arrange the lettuce in a large bowl, scatter the onion mixture, sprinkle parmesan cheese and sunflower seeds on top. Finish it up by drizzling mct and olive oil all over the salad. Add a pinch of salt and pepper to finish it up 




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