Crunchy Dill Pickle Salad

My Crunchy Dill Pickle Salad is a balanced plant-based meal for all the pickle enthusiasts. Made with lentils, feta, kale and more!

I LOVE pickles. I'm that person who will always ask you if you're eating your extra pickles at a restaurant. Now you might be thinking: we all love pickles but on a SALAD? You just have to try it. Inspired by the Taylor Farms salad kit, I made my own dill pickle salad with a kale base, lentils, feta, walnuts, panko and tons of veggies. And of course, PICKLES! Once you toss it in my creamy dill dressing, it's truly one for the pickle enthusiasts.

Truly, this dill pickle salad packs in all the crunch, flavour and nutrients for a plant-based meal that truly satisfies.

Why This Recipe Is Dietitian Approved

1. Meal prep friendly. Kale is an amazing salad base because it doesn't get soggy. This dill pickle salad is fantastic for a meal prep lunch that lasts throughout the week.
2. Balanced meal. We have plant-based protein from lentils, tons of colourful high fibre veggies, and healthy fats from feta and walnuts. This is a balanced salad I love having as a lighter lunch.
3. Non-boring. You'll never catch me recommending a boring garden salad. This salad is made with all the flavorful ingredients, a variety of textures and a GOOD dressing to ensure that you actually enjoy eating your greens.

Ingredients

Kale. Our leafy green base of choice! I recommend using curly kale rather than dino kale for  milder flavour.

Brown rice. To add fiber for a more filling salad that can serve as a meal. Long brown rice works great in this recipe.

Lentils. For added plant based protein and fiber. Both canned or dry lentils work, just ensure you cook dried lentils according to package instructions. I typically use canned brown lentils for an easy minimal prep option.

Cucumber. I like to use seedless English cucumbers.

Walnuts. Not only do walnuts add crunch, they are a source of heart-healthy omega-3 fats.

Panko bread crumbs. I like adding panko bread crumbs for a satisfying crunch that's easier to eat than a crouton.

Feta cheese. The salty taste of feta cheese, pairs perfectly with the creamy dill pickle dressing creating an amazing flavour combination.

Green onions. I love adding these for a boost of earthy freshness.

Red onions. For a milder flavour we soak our red onions in water prior to adding them to the salad. If you love the sweet tang, pickled red onions would also be amazing!

Pickles. You can't have a dill pickle salad without pickles! 

Dill. Fresh dill is optional, although it does help create even more of a dill flavour in this salad.

Salad dressing. I make a delicious homemade creamy dill pickle dressing. I highly recommend pairing that recipe with this salad, however you can always try another storebought version.

The complete ingredient list with measurements can be found in the recipe card below.

Instructions

Prepared rice according to package instructions. Once cooked, set aside and allow to cool.

Add diced red onions to a small bowl or mason jar, cover with 1 cup of cold water and set aside for about 5 minutes before draining. This helps create a more mild flavour, which is great for salads.

To make your salad base, add kale to a large mixing bowl, drizzle with olive oil and gently massage until the leaves are soft (about 2 minutes). Top with brown rice and mix well.

Add toppings: cucumber, walnuts, panko breadcrumbs, lentils, feta cheese, dill pickles, green onions, fresh dill, and red onions.

Drizzle with creamy dill pickle dressing. Toss to combine. 

Substitutions and Variations

To make gluten-free: skip the panko breadcrumbs or purchase a gluten free product.

To make vegan/dairy-free: skip the feta cheese (or use a dairy-free substitute) and the base of this salad will be vegan. With that being said, the creamy dill pickle dressing is not vegan.

To make nut-free: skip the walnuts and replace with pumpkin or sunflower seeds.

Here's how to make this salad your own:

• Swap out the brown rice for another grain like quinoa, orzo, couscous or even pasta
• Try adding another pulse like edamame, chickpeas or white beans
• Swap the kale for another leafy green like arugula (note that this option is not meal prep friendly)

Equipment

• Mixing bowl

Storage

This is a great meal-prep friendly salad! Since the base is made of kale, this salad does not get soggy if stored in the fridge. In fact, it actually tastes better over time as the dressing settles into the base! The salad can stay fresh up to 5 days in an airtight container. 

Top Tip

For a more mild red onion flavour, add your red onions to a small jar or bowl and cover with cold water while you are preparing the remaining toppings. This helps mellow the onion, creating a more mild/ sweet flavour. 

For softer, less bitter kale, don’t skip massaging the kale in oil. Spending an extra 2-5 minutes massaging the kale will tenderize the leaves, creating a much more palatable taste. Trust me, it's worth the extra couple of minutes.

Frequently Asked Questions

More Healthy Salad Recipes

Save these salad recipes to try next:

• Kale Caesar Pasta Salad
• Nacho Salad
• Bang Bang Roasted Broccoli Salad
• Italian Grinder Salad (Antipasto Salad)

📖 Recipe

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4.88 from 8 votes

Crunchy Dill Pickle Salad

My Crunchy Dill Pickle Salad is a balanced plant-based meal for all the pickle enthusiasts. Made with lentils, feta, kale and more!

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Lunch, Salad

Cuisine: American

Keyword: Make Ahead, meal prep, salads

Servings: 6

Ingredients 

1x2x3x

• ½ cup dry brown rice
• 1 small red onion diced
• 1 cup cold water
• 1 medium bunch of kale stems removed, leaves finely chopped (about 6 cups)
• 1 tablespoon olive oil
• 1 english cucumber diced
• ½ cup walnuts chopped
• ½ cup panko breadcrumbs
• 1 548 mL can brown lentils rinsed and drained
• 1 cup feta cheese crumbled
• 3 dill pickles diced
• 3 green onions thinly sliced (both the whites and greens)
• 2 tablespoon fresh dill chopped (optional)
• 1 batch of creamy dill pickle dressing link here

Instructions

• Prepared rice according to package instructions. Once cooked, set aside and allow to cool.
• Add diced red onions to a small bowl or mason jar, cover with 1 cup of cold water and set aside for about 5 minutes before draining. (this helps create a more mild flavour, which is great for salads).
• To make your salad base, add kale to a large mixing bowl, drizzle with olive oil and gently massage until the leaves are soft (about 2 minutes). Top with brown rice and mix well.
• Add cucumber, walnuts, panko breadcrumbs, lentils, feta cheese, dill pickles, green onions, fresh dill, and red onions. Drizzle with creamy dill pickle dressing. Toss to combine.

Notes

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 2.5cups | Calories: 382kcal | Carbohydrates: 43g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 836mg | Potassium: 842mg | Fiber: 12g | Sugar: 6g | Vitamin A: 7024IU | Vitamin C: 69mg | Calcium: 403mg | Iron: 5mg

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