Creamy Dill Pickle Chopped Salad

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Recipe from Two Peas and Their Pod

Creamy dill pickle chopped salad made with crisp vegetables, feta cheese, fresh herbs, and a tangy Greek yogurt dill pickle dressing. Finished with crispy golden breadcrumbs, this fresh and flavorful salad is perfect for pickle lovers.

Prep Time20

Cook Time5

Total Time25

Course: Salad

Cuisine: American

Keyword: cabbage, cauliflower, dill pickle, kale

Servings:

Calories: 215kcal

Ingredients

For the breadcrumbs:

1 1/2 tablespoons olive oil or butter
2 cups fresh breadcrumbs
1/4 teaspoon garlic powder
Kosher salt, to taste

For the salad:

2 cups chopped romaine lettuce
2 cups finely chopped kale
2 cups finely chopped red cabbage
2 cups finely chopped cauliflower
1 cup diced cucumber
2 green onions, chopped
3/4 cup feta cheese
1/4 cup chopped fresh dill
1/4 cup chopped parsley

For the dressing:

1 cup plain Greek yogurt
1/3 cup roughly chopped dill pickle
2 tablespoons fresh lemon juice
1 tablespoon dill pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
Kosher salt and black pepper, to taste

Instructions

Toast the breadcrumbs: See note about making breadcrumbs. Heat the olive oil or butter in a skillet over medium heat. Add the fresh breadcrumbs, garlic powder, and a pinch of kosher salt. Cook, stirring often, until the breadcrumbs are golden brown and crispy, about 3 to 5 minutes. Remove from heat and let cool.
Prepare the salad: In a large bowl, combine the romaine, kale, red cabbage, cauliflower, cucumber, green onions, feta cheese, fresh dill, and parsley. Toss gently to combine.
Make the dressing: In a medium bowl, whisk together the Greek yogurt, chopped dill pickle, lemon juice, pickle juice, garlic powder, onion powder, fresh dill, and parsley until smooth. Season with kosher salt and black pepper to taste.
Toss: Pour the dressing over the salad and toss until everything is evenly coated.
Add breadcrumbs and serve: Sprinkle the crispy breadcrumbs over the top. Serve.

Notes

To make the fresh breadcrumbs, pulse pieces bread (ciabatta, sourdough, or French bread) in a food processor until uniformly small, or tear into small pieces by hand. To make gluten-free, use gluten-free breadcrumbs.
The dressing can be made up to 2 days in advance.
This salad is best served fresh, but leftovers keep well for lunch the next day. If you know you aren't serving until later, wait to dress and add the breadcrumbs.

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