A crunchy, crispy dill pickle chopped salad tossed in a creamy salad dressing. With layers of crunch from crispy lettuce, cabbage and toasted croutons, this salad is delicious!
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
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, 2 cups red cabbage, 1 Romaine lettuce, 3 sticks Celery, ⅔ cup Dill pickles, 100 grams salami
Notes
Nutrition facts are calculated based on each serve being a full sized meal.
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.