Save A vibrant, tangy chopped salad bursting with crunchy vegetables, crisp romaine, and a zesty dill pickle dressing is perfect for a refreshing lunch or side dish.
When I first made this salad for a family picnic, everyone loved the unique pickle flavor paired with crispy fried onions. It quickly became our most-requested summer salad on hot days when something light and crunchy is all we crave.
Ingredients
- Romaine lettuce: 2 cups, finely chopped
- Green cabbage: 1 cup, finely chopped
- English cucumber: 1 cup, diced
- Celery: 1 cup, diced
- Red onion: 1/2 cup, finely diced
- Fresh dill pickles: 1/2 cup, chopped
- Fresh dill: 1/4 cup, chopped
- Roasted sunflower seeds (unsalted): 1/2 cup
- Crispy fried onions: 1/2 cup (gluten-free if needed)
- Mayonnaise: 1/4 cup
- Plain Greek yogurt: 1/4 cup
- Pickle juice: 2 tablespoons
- Olive oil: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Fresh lemon juice: 1 tablespoon
- Fresh dill: 1 tablespoon, chopped
- Garlic powder: 1/2 teaspoon
- Salt and black pepper: to taste
Instructions
- Combine vegetables:
- In a large salad bowl, mix the romaine lettuce, cabbage, cucumber, celery, red onion, pickles, and dill until evenly distributed.
- Prepare dressing:
- In a separate bowl, whisk together mayonnaise, Greek yogurt, pickle juice, olive oil, Dijon mustard, lemon juice, chopped dill, garlic powder, salt, and pepper until smooth.
- Toss salad:
- Pour the dressing over the salad mixture and toss well to coat all ingredients thoroughly.
- Add crunchies:
- Just before serving, sprinkle roasted sunflower seeds and crispy fried onions evenly over the salad.
- Serve:
- Enjoy immediately for best flavor and crunch.
Save My kids always ask for extra pickles on top, and once, they even helped chop all the veggies for the salad. It turned our meal prep into a fun family activity everyone could join.
Nutritional Information
Each serving has about 240 calories, 17 g fat, 14 g carbohydrates, and 7 g protein making it a hearty but light meal option.
Allergen Information
This recipe contains eggs, dairy, and possible gluten. Use certified gluten-free crispy onions and egg-free mayo if needed for allergies.
Serving Suggestions
Serve alongside grilled chicken or chickpeas for a protein boost, or pair it with a crisp glass of Sauvignon Blanc for a perfect picnic lunch.
Save This salad always disappears fast at gatherings. Make it ahead, but add the crunchy toppings right before serving for the best texture.
Recipe FAQs
- → How do I make this salad gluten-free?
Simply use certified gluten-free crispy fried onions or skip them altogether for a gluten-free option.
- → Can I make this dairy-free or vegan?
Swap Greek yogurt for a dairy-free alternative and choose egg-free mayonnaise to make it vegan-friendly.
- → What can I add for extra protein?
Grilled chicken or chickpeas make great additions if you want to boost the protein content.
- → What other vegetables work well in this salad?
Try chopped radishes or carrots for an extra burst of crunch and color in the mix.
- → How long does the salad stay fresh?
It's best enjoyed immediately for maximum crunch, but it can be refrigerated for up to a day before serving.
- → What pairs well with this dish?
A crisp white wine, like Sauvignon Blanc, is an excellent pairing to complement its tangy notes.