This Chopped Dill Pickle Salad is filled with different layers of crunch from golden crispy croutons, celery and a mix of cabbage, all drizzled in a creamy, flavoursome dressing. This healthy salad is perfect for your next barbecue or to meal prep for healthy lunches throughout the week.
This dill pickle chopped salad is for all of the dill pickle lovers out there! It would go perfectly with slow-smoked bbq ribs, pulled pork or marinated grilled chicken. If you love this salad then I think you’ll also love my Chopped Kale Salad with Ginger Citrus Dressing, or my Asian Style Coleslaw. They don’t have dill pickles but they are equally full of flavour and they are all crowd pleasers.
Why You’ll Love This Salad
My son isn’t exactly the biggest salad lover but he LOVED this salad, which is really saying something. With extra crunch from the toasted croutons, a seriously full of flavour creamy dressing and thinly sliced salami, you are going to love this delicious salad!
- This salad is quick and easy, it doesn’t take a lot of work to make and is a delight to the taste buds!
- This fresh salad can easily be made gluten free.
- Made without cane sugar, my chopped salad is refined sugar free and healthy.
- My creamy dill pickle salad can be easily meal prepped for easy lunches throughout the week.
Ingredients Notes & Substitutions
I’m all about creating easy to make, healthy salads with easy to find ingredients. All of these ingredients can be found at your local grocery store.
- Cos lettuce – also known as romaine lettuce. You can use any light green leaf lettuce that you like, however I do love Romaine lettuce for its crunchy leaves.
- Savoy cabbage – I’ve used Savoy cabbage for the papery thin, wavy leaves. However, you can use a regular green cabbage if Savoy aren’t in season.
- Red cabbage – also known as purple cabbage. You can swap this for another crunchy vegetable like red bell pepper (capsicum) or thinly sliced carrots.
- Celery – celery adds an extra layer of crunch to this yummy salad.
- Dill pickles – would it be a dill pickle salad without dill pickles? I think not! Thinly sliced into small pieces, these real pickle pieces add the perfect flavour to this salad.
- Salami – thinly sliced salami pieces ensure there is so much flavour in every mouthful.
- Bread – I’ve used my favourite gluten free bread to make the croutons in this recipe, however if you want to get extra fancy and you can tolerate wheat flour, you could use brioche bread to make your croutons. Just use your favourite bread for the croutons and they’ll taste delicious.
Dill Pickle Dressing Ingredients
- Natural yoghurt – you can use Greek yoghurt or natural yoghurt. If dairy free, swap for unsweetened coconut yoghurt.
- Mayonnaise – a prefer to use a good quality, whole egg mayonnaise for this recipe.
- Fresh dill – dill is an essential flavour in this recipe. Also known as dill weed.
- Garlic powder – made from dehydrated garlic. You can swap this for a clove of minced fresh garlic in a pinch.
- Onion powder – made from dehydrated onion. Definitely don’t swap this for fresh onions.
- Sea salt flakes – if using fine ground sea salt then use half the amount that is specified in the recipe.
- Dill pickle juice
See the recipe card at the bottom of this post for all of the ingredient quantities.
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Optional Extras
Here are a few extra bits and pieces that you can add to this salad.
- hard boiled eggs, sliced into quarters.
- thinly sliced sharp cheddar cheese.
- thinly sliced green onion or red onion.
How to Make Dill Pickle Chopped Salad
The first step to making this salad is to make the croutons. Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Chuck the diced bread into a large baking dish and pop into the oven to bake for 15 minutes or until golden. Set those crispy, crunchy croutons aside and get started on the dressing.
To make the dressing add the yoghurt, mayo, finely chopped fresh dill, garlic powder, onion powder, sea salt flakes and dill pickle juice to a small bowl. Whisk until the dressing is well combined and creamy. Now it’s time to throw it all together!
To a large bowl add the chopped lettuce, thinly sliced cabbages and celery along with the dill pickles, salami and croutons. Top with the creamy, dreamy salad dressing and toss to combine. I use a pair of tongs to toss this salad.
Serve straight away or cover and refrigerate until you’re ready to serve. If you are making this salad ahead of time I would recommend leaving off the salad dressing until just before serving. Likewise if you are meal prepping this salad, add the salad dressing on the day of eating.
Storage
Store this salad either in the salad bowl, covered with cling wrap (compostable if possible) or in an airtight container. I prefer glass airtight containers so they don’t add that plastic-y taste to the salad. If making ahead of time, store the salad dressing in a seperate airtight container or jar with a firmly fixed lid.
Dill Pickle Chopped Salad
Equipment
- Tongs
- Chopping Board
- Sharp knife
- Whisk
Ingredients
- ¼ head savoy cabbage, finely sliced
- 2 cups red cabbage, finely sliced
- 1 Romaine lettuce, (cos) chopped
- 3 sticks Celery, thinly sliced
- 2/3 cup Dill pickles, thinly sliced
- 100 grams salami, thinly sliced
Croutons
- 100 grams bread, diced
Creamy Dressing
- ½ cup natural yoghurt
- ½ cup mayonnaise
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt flakes
- 2 tablespoons fresh dill
- 2 tablespoons Dill pickle juice
Instructions
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit).
- Add the diced bread to a large baking dish and place into the oven to bake for 15 minutes or until golden and crispy. Once baked, remove from the oven to cool.100 grams bread diced
- Meanwhile, make the creamy salad dressing. Add the yoghurt, mayonnaise, onion powder, garlic powder, sea salt flakes, fresh dill and dill pickle juice to a small mixing bowl and whisk to combine.½ cup natural yoghurt, ½ cup mayonnaise, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon sea salt flakes, 2 tablespoons fresh dill, 2 tablespoons Dill pickle juice
- To assemble the salad, add the chopped cos lettuce, finely sliced red and Savoy cabbage, thinly sliced celery, dill pickles and salami to a large mixing bowl or large salad bow. Add the croutons and creamy dressing and toss to combine.¼ head savoy cabbage finely sliced, 2 cups red cabbage finely sliced, 1 Romaine lettuce (cos) chopped, 3 sticks Celery thinly sliced, 2/3 cup Dill pickles thinly sliced, 100 grams salami thinly sliced
Notes
Storage
Store leftover salad in an airtight container (glass) or in the salad bowl covered with beeswax wrap, cling wrap or tin foil. If preparing ahead of time, store the salad and dressing in the fridge separately and dress just before serving. Store the croutons in a separate airtight container at room temperature.Serving Suggestions
If serving as a side, serve alongside:- slow cooked, smoked ribs.
- pulled pork.
- marinated, grilled chicken breast.
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