Chopped Dill Pickle Salad with Creamy Dill Ranch
This Chopped Dill Pickle Salad with Creamy Dill Ranch features crunchy vegetables topped with a dill pickle brine ranch dressing and crispy dill panko breadcrumbs.
Servings: 2 servings
Ingredients
For the Creamy Dill Ranch:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup pickle brine
- 1 clove garlic, grated
- 1 tsp dried dill
For the salad:
- 2 cups kale, chopped
- 1 cup romaine lettuce, chopped
- 3/4 cup green cabbage, chopped
- 1/2 cup red cabbage, chopped
- 1/4 cup green onions, optional
- 1/3 cup radishes, chopped
- 1/4 cup fresh dill, chopped
For the crunchy dill panko breadcrumbs:
- 1 Tbsp olive oil
- 1 clove garlic, grated
- 1 cup panko breadcrumbs
- 1/2 tsp dried dill
- 1/2 tsp white vinegar powder (see below for source)
Instructions
For the Creamy Dill Ranch:
- Combine all ingredients in a medium bowl and whisk to combine. This recipe will make more dressing than you need - store in the refrigerator until you make this salad again!
For the crunchy dill panko breadcrumbs:
- Add olive oil to a small saute pan set over medium heat.
- Grate the garlic directly into the pan. Cook until fragrant, about 30 seconds.
- Add panko breadcrumbs, dill, and white vinegar powder. Stir to combine.
- Allow mixture to sit over heat for about one minute. Shake the pan: the breadcrumbs should be starting to turn golden brown. Continue cooking until breadcrumbs are completely browned. Remove from the heat and transfer to a bowl to cool as you assemble the salad.
To make the salad:
- Combine the kale, romaine, cabbages, radish, and dill in a large salad bowl. Drizzle with the creamy dill ranch and top with the crunchy dill panko breadcrumbs. Toss to combine.
- Serve with additional dill panko breadcrumbs and fresh dill. And sure - you can add chopped pickles, too!
Notes
Shop:
White Vinegar Powder