Creamy Dill Pickle Salad Recipe
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.
Servings 2 large salads (or 3-4 smaller salads)
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 – ⅛–¼ 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.
Nutrition
Serving: 1large salad (2 to 2½ cups salad base, ~2–3 tablespoon dressing, no chips or optional meats) | Calories: 150kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Cholesterol: 15mg | Sodium: 450mg | Fiber: 3g | Sugar: 3g
