Dill Pickle Chopped Crunch (Print Version)
Crunchy greens, tangy pickles, and zesty dressing combine for a vibrant, refreshing meal or side.
# What You'll Need:
→ Vegetables
01 - 2 cups romaine lettuce, finely chopped
02 - 1 cup green cabbage, finely chopped
03 - 1 cup English cucumber, diced
04 - 1 cup celery, diced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup fresh dill pickles, chopped
07 - 1/4 cup fresh dill, chopped
→ Salad Crunch
08 - 1/2 cup roasted sunflower seeds, unsalted
09 - 1/2 cup crispy fried onions, gluten-free if needed
→ Dressing
10 - 1/4 cup mayonnaise
11 - 1/4 cup plain Greek yogurt
12 - 2 tablespoons pickle juice
13 - 1 tablespoon olive oil
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon fresh dill, chopped
17 - 1/2 teaspoon garlic powder
18 - Salt and black pepper, to taste
# Steps to Follow:
01 - Combine romaine lettuce, green cabbage, cucumber, celery, red onion, dill pickles, and fresh dill in a large salad bowl.
02 - Whisk together mayonnaise, Greek yogurt, pickle juice, olive oil, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper in a small bowl until smooth.
03 - Pour dressing over the chopped vegetables and toss thoroughly to ensure even coating.
04 - Sprinkle roasted sunflower seeds and crispy fried onions over salad just before serving.
05 - Present immediately to maintain crisp texture.
# Additional Tips::
01 -
- Crunchy, fresh vegetables pack in flavor and texture
- Zesty dill pickle dressing lifts the salad and makes it unique
02 -
- To keep it vegetarian and gluten-free, ensure your crispy fried onions are certified gluten-free
- For a vegan version, use dairy-free yogurt and egg-free mayonnaise
03 -
- Chop vegetables uniformly for best texture and presentation
- Wait until just before serving to add crunchy toppings to keep them crisp