Vegan Dill Pickle Salad

Spring has SPRUNG and this is the perfect salad to celebrate a new season - with a brunch, a picnic, or an Easter feast! This plant-based recipe is made entirely with fresh ingredients.

Course Appetizer, Salad

Cuisine American

Keyword dairy free, gluten free, oil free, plant based, refined sugar free, spring, vegan

Prep Time 20

Total Time 20

Servings servings

Calories 259kcal

Author Jackie Akerberg

Equipment

skillet

Ingredients

Salad Ingredients

2 cups kale spines removed, finely chopped
2 cups romaine finely chopped
1 cup red cabbage shredded
2 cups cauliflower finely chopped
14 oz @farewaystores canned organic chickpeas drained
¼ cup fresh dill sprigs

Breadcrumb Ingredients

1 cup gluten free breadcrumbs
1 tsp dried dill
½ tsp dried rosemary
½ tsp salt
1 tsp garlic powder
½ tsp onion powder
2 tbsp nutritional yeast optional

Salad Dressing Ingredients

1 cup plain unsweetened dairy free yogurt
½ cup dill pickles finely chopped
⅔ cup dill pickle juice
1 lemon juiced
1 tsp garlic powder
½ tsp ground mustard
1 tbsp dried dill
2 tsp maple syrup
½ tsp salt
½ tsp black pepper

Instructions

Start by adding all ingredients for the salad, except the fresh dill, to a large mixing bowl. Place the breadcrumbs in a skillet over medium low heat and combine with spices. Toast, stirring frequently for 5 minutes until golden. Add the dressing ingredients to a bowl and stir to combine. Season to taste, adding extra pickles if desired!
Pour the dressing over the salad right before serving and toss to combine. Sprinkle with bread crumbs and fresh dill!

Nutrition