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–+ servings
the completed dill pickle salad on a white platter with wooden serving utensils.
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4.85 from 20 votes

Dill Pickle Salad

If you love the Creamy Dill Pickle Chopped Salad Kit from Costco you are going to love this homemade version!
Prep Time30 minutes
Cook Time0 minutes
Course: Lunch, Salad
Cuisine: American
Keyword: chopped, dill pickle, dill pickle salad
Servings: 8 servings
Calories: 161kcal
Author: Andrea Mut

Ingredients

Dill Pickle Dressing

  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • ¼ cup finely diced dill pickles
  • 1 tablespoon fresh dill, heaping
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery seed
  • ¼ teaspoon mustard powder
  • 1 tablespoon pickle juice
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

The Salad

  • 3 cups red cabbage, chopped
  • 4 cups Romaine lettuce, chopped
  • 3 cups cauliflower, chopped fine or riced
  • 8 radishes, diced (1 cup)
  • dill pickle dressing

Garnish

  • ¼ cup Feta cheese, crumbled
  • 3 tablespoon Toasted pumpkin seeds

Instructions

  • In a medium-sized bowl mix together all the salad dressing ingredients. Cover and refrigerate until ready to use.
    ½ cup Greek yogurt, ½ cup mayonnaise, ¼ cup finely diced dill pickles, 1 tablespoon fresh dill, heaping, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, ¼ teaspoon mustard powder, 1 tablespoon pickle juice, ½ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Wash and chop the vegetables into equal-sized pieces. Add to a large bowl or platter.
    3 cups red cabbage, chopped, 4 cups Romaine lettuce, chopped, 3 cups cauliflower, chopped fine or riced, 8 radishes, diced (1 cup)
  • Pour over all of the dressing and stir to combine well. Garnish with crumbled feta and toasted pumpkin seeds.
    ¼ cup Feta cheese, crumbled, 3 tablespoon Toasted pumpkin seeds

Notes

Storage - This salad has super-lasting power! It keeps in the fridge and stays crunchy for up to a week. Store extra salad dressing in a mason jar or other sealed container, in the fridge for one week. 
Toasting pumpkin seeds: Preheat oven to 350 degrees F. Spread pumpkin seeds on a parchment-lined baking tray and bake for 6 to 8 minutes, stirring halfway through. 
NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities. 
 

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g