Low Carb Dill Pickle Salad
Elevate your salad game with this tangy and refreshing Low Carb Dill Pickle Salad—a perfect combination of crisp veggies and a creamy, zesty dressing. Packed with crunch from Romaine lettuce, English cucumber, radishes, and chunks of dill pickles, this salad brings bold pickle flavor to the forefront. A homemade dressing crafted with mayonnaise, sour cream, dill pickle juice, and a hint of garlic powder ties everything together, while fresh dill adds a pop of herbal brightness. Ready in just 15 minutes, this keto-friendly recipe is ideal for a quick lunch or a flavorful side dish that will steal the spotlight at your next gathering. Whether you're a pickle lover or looking for a low-carb option, this salad delivers irresistible layers of taste and texture!
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Recipe Information
Ingredients
- 2 cups Romaine lettuce
- 1 large English cucumber
- 3 medium Dill pickles
- 4 medium Radishes
- 1 tablespoon Fresh dill
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Dill pickle juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the fresh ingredients. Wash and dry 2 cups of Romaine lettuce, then chop the leaves into bite-sized pieces.
Slice 1 large English cucumber into thin rounds and set aside.
Cut 3 medium dill pickles into small chunks or slices according to your preference.
Thinly slice 4 medium radishes for added crunch and a peppery flavor.
Finely chop 1 tablespoon of fresh dill and set aside for the dressing.
In a mixing bowl, combine 0.5 cup of mayonnaise and 0.25 cup of sour cream to create the creamy base for the salad dressing.
Add 2 tablespoons of dill pickle juice into the creamy mixture to infuse the dressing with tangy pickle flavor.
To the dressing, add 0.5 teaspoon of garlic powder, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix thoroughly until well combined.
In a large salad bowl, combine the chopped Romaine lettuce, cucumber slices, pickle pieces, and radishes.
Pour the creamy dill dressing over the salad and gently toss everything together until the salad ingredients are well coated with the dressing.
Garnish the salad with the chopped fresh dill for an extra burst of flavor and serve immediately.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
