Tangy chopped salad with dill pickles, crunchy veggies, and creamy dressing for a refreshing side or light meal.
# Components:
→ Vegetables
01 - 2 cups romaine lettuce, finely chopped
02 - 1 cup green cabbage, finely chopped
03 - 1 cup English cucumber, diced
04 - 1 cup celery, diced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup fresh dill pickles, chopped
07 - 1/4 cup fresh dill, chopped
→ Salad Crunch
08 - 1/2 cup roasted sunflower seeds, unsalted
09 - 1/2 cup crispy fried onions, gluten-free if needed
→ Dressing
10 - 1/4 cup mayonnaise
11 - 1/4 cup plain Greek yogurt
12 - 2 tablespoons pickle juice
13 - 1 tablespoon olive oil
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon fresh dill, chopped
17 - 1/2 teaspoon garlic powder
18 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the romaine lettuce, green cabbage, English cucumber, celery, red onion, dill pickles, and fresh dill.
02 - In a separate mixing bowl, whisk together mayonnaise, Greek yogurt, pickle juice, olive oil, Dijon mustard, fresh lemon juice, chopped dill, garlic powder, salt, and black pepper until thoroughly blended.
03 - Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
04 - Immediately before serving, sprinkle roasted sunflower seeds and crispy fried onions on top of the salad.
05 - Portion and serve straightaway for optimal texture.
