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!
Servings: 6
Ingredients
- 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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