Chopped Dill Pickle Salad

Prep: 20 mins

Cook: 5 mins

Serving: makes 4 – 6 servings






⅓ cup of raw cashews soaked for at least 2 hours and drained

2 garlic cloves, minced

⅔ chopped dill pickles

⅓ cup of water

2Tbs pickle brine

1 Tbs white vinegar

1 Tbs nutritional yeast

½ granulated sugar

½ tsp onion powder

½ tsp garlic powder

½ tsp dried dill weed



Breadcrumb Topping

1 Tbs olive oil

1 ½ cups of fresh wheat breadcrumbs 

1 tsp nutritional yeast

½ tsp onion powder

¼ tsp dried dill weed

Salt and Pepper to taste



Salad Base

2 cups finely chopped kale

2 cups finely chopped red cabbage

2 cups of romaine hearts

2 cups of finely chopped cauliflower

1 cup of chopped cucumbers

¼ cup of chopped fresh dill



In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, vinegar, nutritional yeast, onion powder, garlic powder, sugar, salt, and pepper. (Do not add dill weed)  Blend this mixture on high until smooth and creamy.  Taste and adjust.  Stir in the dill weed.


Make the breadcrumbs.  Place three slices of wheat bread (or white if you prefer) in a food processor and pulse until uniformly sized. Heat olive oil in a skillet ( I like to use a large one to give the bread crumbs lots of space to brown).  Add the breadcrumbs and give them a quick stir.  Add all the seasonings to the breadcrumbs.  Stir and allow to brown evenly.  Set aside.


Assemble salad base in a large bowl, and mix well.  I like to add the cucumbers once the other ingredients are mixed in.  Dress and toss the salad, and top with breadcrumbs and fresh dill.  


The salad can be made a day ahead and the dressing.  Just keep separate until ready to serve. 

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