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Large wooden bowl filled with chopped dill pickle salad.

Chopped Dill Pickle Salad

This Chopped Dill Pickle Salad is the new salad of spring and summer. It's packed with healthy veggies and tons of pickles for all the flavor and tanginess.
Course Salad
Cuisine American
Keyword dill pickle salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Author Meghan Payne-Hensley


For Dill Pickle Ranch Dressing:

  • 2/3 cup mayo
  • 1/3 cup sour cream
  • 1/4 cup pickle juice
  • 1/3 cup finely chopped pickles
  • 1 Tablespoon chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Ranch Bread Crumbs:

  • 1 Tablespoon olive oil
  • 1 1/2 cups torn small pieces of bread
  • 1/2 Tablespoon dry ranch dressing mix

For the Salad:

  • 3 cups finely chopped kale
  • 2 cups chopped leaf lettuce or romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup finely chopped cauliflower
  • 3/4 cup chopped pickles
  • 1/2 cup crumbled feta


  • In a bowl, whisk together the ranch dressing ingredients. Cover and refrigerate until ready to use.
  • For the bread crumbs: heat a skillet over medium heat. Add olive oil and allow it to warm up. Once hot, add bread crumbs. Sprinkle with ranch seasoning mix then toss to coat. Cook for about 5 minutes, stirring occasionally, until toasted.
  • In a large bowl, toss together kale, leaf lettuce, cabbage, cauliflower, pickles, feta and bread crumbs. Add desired amount of dressing and toss to coat. Serve immediately.