My Creamy Dill Pickle Salad is made with a homemade dressing, fresh veggies, creamy cheese, and crunchy toppings. Easy to customize, it can easily be served as a side dish or main course and is perfect for meal prep, potlucks, or quick meals, especially when the weather is warm!
This salad recipe was handed down to me by my friend Tyler and has been one of the few recipes that has gotten me through pregnancy, alongside my lemon chicken rice soup and baked asparagus frittata. Even my husband requests it on repeat… and I’ve definitely had to hide the extra pickle chips from him, lol.
There’s just something about the tangy flavor and that crisp, crunchy texture I can’t get enough of.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Dill Pickle Ranch Dressing – Skip store-bought options, and make my homemade creamy pickle dressing by combining pickle juice, sour cream (or Greek yogurt), avocado, pickles, fresh dill, fresh parsley, fresh chives, and black pepper.
Ingredient Notes: Swap the sour cream/yogurt with dairy-free yogurt or hummus. Hummus adds extra protein and a savory tang that pairs well with pickle flavors. Or, for a richer dressing, use ¼ cup mayo + ¼ cup avocado in place of the ½ avocado.
- Greens – Use sturdy greens, such as massaged kale, Romaine lettuce, iceberg lettuce, or a chopped salad mix. Delicate greens won’t hold up well to the weight of the remaining ingredients, causing the salad to become soggy.
- Pickles – I use dill pickles, but any kind you like best and have on hand will taste great.
- Shallot – This adds a subtle crunch and sweet, pungent taste. Substitute red onion for a stronger bite, or use green onions (shallots) for a milder flavor.
Note: I like to include a mix of red onion and green onion for a balanced flavor.
- Extra Veggies – I like to take advantage of any leftover produce I have on hand. Radish, carrot, celery, and red cabbage make great additions, but really anything goes. I recommend sticking with crunchy, sturdy options that hold up well under the dressing.
Pro-Tip: For the best texture, avoid watery vegetables like tomatoes, zucchini, mushrooms, or cooked vegetables, as they can thin the dressing and make the salad soggy. If using, add just before serving.
- Cheese – Use crumbled or shredded cheese, like feta or Parmesan. You can also use cheddar cheese for a sharper taste. Opt for dairy-free varieties, if needed, or feel free to omit the cheese completely.
- Optional Toppings – I like to include crushed gluten-free dill pickle chips, gluten-free potato chips, or gluten-free croutons for extra crunch. If you’re going with pickle-flavored chips for the topping, look for gluten-free chips that are ridged or ruffled. They add more crunch and hold up better against the creamy dressing.
Make It a Meal: Make It a Meal: Add shredded chicken to make a creamy dill pickle chicken salad, or mix in chopped bacon, turkey pepperoni, or ham for more of a deli-style option. To keep it vegetarian, add a handful of roasted chickpeas or white beans. You can also turn this into a dill pickle pasta salad by adding cooked al dente gluten-free or regular pasta.
How to Make a Chopped Dill Pickle Salad
- Make the dressing. Blend all the dressing ingredients in a food processor or high-speed blender to your desired consistency. I like to leave a bit of chunky texture! Adjust the herbs to taste.
- Prepare the salad. Combine the chopped greens, pickles, onion, veggies, cheese, and any add-ins in a large bowl.
- Toss the salad. Pour part of the dressing over the salad, and toss to combine and coat
- Top & Serve. Add extra crunch just before serving by sprinkling crushed dill chips or croutons over the salad, then give it a light toss and enjoy.
Make-Ahead Tip: If using sturdy greens like iceberg, romaine, chopped salad mix, or kale, you can toss the salad with just ¼ cup dressing (no chips), and let it sit overnight in the fridge. The next day, it’s even more flavorful. Add a few more tablespoons of dressing, and give it a good stir to freshen the salad back up. Then, top it with chips right before serving.
My Favorite Ways to Serve
If serving this dill pickle salad as a side dish, I pair it with protein-rich main courses like my lemon sage chicken thighs, easy oven roasted turkey legs, or oven baked BBQ salmon. Then, I add a side of grain-free Paleo bread or homemade potato bread, too.
More of Our Favorite
Gluten-Free Salad Recipes
Creamy Dill Pickle Salad Recipe
- Total Time: 15
- Yield: 2 (or 3–4 smaller salads) 1x
- Diet: Gluten-Free, Low-Carb
Description
This Creamy Dill Pickle Salad is made with a homemade dressing, fresh veggies, creamy cheese, and crunchy toppings. Easy to customize, it can easily be served as a side dish or main course. Dairy-Free option.
Ingredients
Pickle Ranch Dressing – See notes for dried herbs option.
- ⅓ cup pickle juice
- ⅓ cup sour cream or thick plain yogurt (See notes for non-dairy options)
- ½ of medium avocado (about ⅓ cup mashed) (See notes)
- ¼ cup chopped pickle slices (gherkin, dill, or sweet pickles)
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon black pepper
- Optional – ⅛-1/4 teaspoon garlic and onion powder, each
Salad Base
- 5 cups chopped lettuce or sturdy greens (massaged kale, romaine, iceberg, or a chopped salad mix)
- ⅓ to ½ cup diced pickles of choice (to taste)
- ¼ cup thinly sliced shallot, red onion, or chopped green onion for milder flavor
- 1 cup chopped vegetables of choice (radish, carrot, celery, cabbage, etc.)
- ⅓ cup crumbled or shredded cheese (feta or Parmesan work great)
Optional protein mix-ins
- ¼ cup chopped cooked bacon, turkey pepperoni, or ham (uncured nitrate-free if possible)
- 1–1 ½ cups diced cooked chicken in place of deli meats or added for a full meal
- For a vegetarian option, feel free to mix in a handful of chickpeas or white beans
Topping
- Crushed gluten-free dill pickle chips, gluten-free potato chips, or gluten-free croutons. Kettle brand Krinkle pickle chips or Jackson’s Dill Pickle chips are my go-to.
Instructions
- Make the dressing: Add pickle juice, sour cream/yogurt, avocado, chopped pickles, herbs, and black pepper to a food processor or high-speed blender.
- Blend until mostly smooth and creamy. A little texture is good. Taste and adjust herbs if desired. No added salt is needed since the pickle juice is already seasoned.
- Prepare the salad: In a large bowl, combine chopped greens, diced pickles, onion, vegetables, cheese, and any optional add-ins.
- Drizzle ¼ cup to ⅓ cup dressing over the salad just before serving and toss to coat evenly. Keep extra dressing for freshening up leftovers or other salads. See notes/tips for making ahead and storing overnight.
- Top with crushed chips or croutons immediately before eating so they stay crisp.
- Store leftover prepared salad in the fridge for up to 3 days. For the best crunchy/fresh texture, store salad, toppings, and dressing separately whenever possible.
Notes
Dried herb option – Use 1 teaspoon dried dill + 1 teaspoon dried parsley + 1 teaspoon dried chives in place of fresh herbs.
Dairy-free option – Swap sour cream/yogurt with dairy-free yogurt or hummus. Use dairy-free cheese if needed. Hummus adds extra protein and a savory tang that pairs well with pickle flavors.
Ingredient Tips– For a richer dressing, use ¼ cup mayonnaise + ¼ cup avocado in place of the ½ avocado. A mix of red onion and green onion works well for balanced flavor. For best texture, avoid watery vegetables like tomatoes, zucchini, mushrooms, or cooked vegetables, as they can thin the dressing and make the salad soggy. If using, add just before serving.
Meal Prep / Make Ahead: Store dressing separately in an airtight container for up to 4 days. Chop greens and sturdy vegetables ahead of time. Keep chips or croutons separate. Once fully dressed, the salad is best eaten immediately. For an even creamier, more flavorful option, if using sturdy greens like iceberg, romaine, chopped salad mix, or kale, toss the salad with just ¼ cup dressing (no chips) and refrigerate overnight. The next day, add a few more tablespoons of dressing to freshen it up and top with chips or croutons just before serving. This method does not work well with delicate greens like spinach or arugula.
- Prep Time: 15
- Cook Time: n/a
- Category: Salad/main/side
- Method: blend, mix
- Cuisine: American
Nutrition
- Serving Size: 2 to 2½ cups salad base, ~2–3 tablespoon dressing, no chips or optional meats
- Calories: ~ 150
- Sugar: 3-5 grams
- Sodium: 450-600 mg Sodium will vary significantly based on pickle brand and juice used.
- Fat: 8 grams
- Carbohydrates: 11-12 grams
- Fiber: 3-5 grams
- Protein: 6 -8 grams
- Cholesterol: 15-18 mg
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