Creamy Vegan Dill Pickle Salad
This salad is made using lettuce and herbs from my Gardyn at home garden tower- how cool! Hearty beans, crunchy cucumber, sweet pops of grape tomatoes, and red onions, on a bed of fresh homegrown crisp mixed greens, drizzled with my creamy dairy-free dill pickle salad dressing. Yum!
Servings: 4
Ingredients
For the Creamy Dill Pickle Dressing:
- 1 cup(s) raw cashews see step 1 for prep
- 3/4 cup(s) water
- 1/4 cup(s) nutritional yeast
- 1 large dill pickle(s) or 2 baby dills
- 2 tablespoon(s) dill pickle juice the liquid in the pickle jar
- 2 teaspoon(s) fresh dill or ½ teaspoon dried dill
- 1 teaspoon(s) onion powder
- ½ teaspoon(s) garlic powder
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
For the Salad:
- 6 cup(s) lettuce mix
- 1 19oz can(s) white bean (lima beans, chickpeas, or white kidney beans) (2 cups) drained and rinsed
- 1 cup(s) grape or cherry tomatoes sliced in half
- 1 cup(s) cucumber chopped
- 1/4 red onion thinly sliced,
- 1 large dill pickle(s) or 2 baby dills, chopped
- 1/4 teaspoon(s) red pepper flakes for garnish optional
Instructions
To make the dressing:
- If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
- Add the cashews, ¾ cup water, nutritional yeast, pickle, pickle brine, dill, onion powder, garlic powder, salt, and pepper to your blender. Blend until completely smooth, stopping to scrape the sides as needed. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, great for dipping! If needed you can always add more water to thin as desired.
To make the salad:
- To a large salad bowl or platter add the lettuce, beans, tomatoes, cucumber, onion, and pickle. I like to arrange mine in sections for a pretty display, but feel free to pile all the ingredients on top if you prefer. Dress with the creamy vegan dill pickle salad dressng to taste, and garnish with red pepper flakes if desired. Serve fresh.
Notes
Cashew substitute or Nut-Free: blanched almonds or macadamia nuts work well as a substitute in this recipe. Or for a nut-free version I love to use raw sunflower seeds.
Make ahead: depending on how much dressing you like on your salad, the recipe makes lots of dressing- enough for 2 - 3 salads. Store leftover dressing in an air-tight container in the fridge for up to a week. It's a delicious dressing for a salad, but it's also great for dipping veggies or using on a grain bowl. The salad should be assembled fresh.
Nutrition
Serving: 1serving (¼ of the dressing and ¼ of the salad) | Calories: 244kcal | Carbohydrates: 40g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 896mg | Potassium: 1059mg | Fiber: 12g | Sugar: 8g | Vitamin A: 937IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 5mg
Find it online:
https://www.easyveganmealplan.com/recipe/creamy-vegan-dill-pickle-salad/