Save leftover dressing for crudités or to serve with grilled salmon or shrimp.

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
• 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. 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. 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.