Dill Pickle Chopped Salad

- Savoy cabbage - Celery - Red cabbage - Salami - Dill Pickles

- Croutons - Romaine lettuce - Creamy Dressing


Make the creamy dressing.


Add yogurt, mayonnaise, garlic powder, sea salt, onion powder, dill pickle juice and fresh dill to a bowl and whisk until creamy.

Make the croutons.


Dice the bread and place into the oven to bake until golden.

Assemble the salad.


Add all of the salad ingredients, croutons and creamy dressing to a large salad bowl and toss to combine.


Serve straight away. Store any leftovers in an airtight container in the fridge for up to 3 days.