Iceberg Babies®
Citrus Mint Salad


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 8 grapefruit
  • 8 oranges
  • 2 bundles fresh mint
  • 1 lime, thinly sliced mint crowns
  •  mint crowns


  • 16 ozplain yogurt
  • 1 tbspfresh ginger, chopped
  • 1/2 cupfresh mint, sliced
  • honey, to taste


  1. Rinse Iceberg Babies® under cold water, and allow to drip-dry completely.
  2. Cut a generous slice from the bottom of the lettuce, removing about a quarter of the head. Remove some of the inner leaves to create a bowl; chiffonade the removed leaves and set aside.
  3. Knife-peel grapefruit and oranges to fully remove skin and pith.
  4. Cut fruit segments carefully into a mixing bowl, reserving the fruit juice.
  5. Wash mint thoroughly, remove stems, and reserve crowns for garnish.
  6. Cut mint leaves into thin strips and reserve 1/2 cup for the dressing.
  7. Toss remaining mint with citrus segments and chill.
  8. To prepare the dressing, combine yogurt, ginger and mint; stir well. Sweeten with honey, to taste, and chill.
  9. To serve, place each Iceberg Babies® bowl on a bed of lettuce chiffonade to stabilize it on the plate.
  10. Fill the bowl with citrus segments, add some juice, and garnish with a slice of lime and a mint sprig. Serve the dressing in a small dish on the side.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA