Creamy Vegan Dill Pickle Salad

5 from 8 votes

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!

Use code: SamTurnbull to get $100 off your Gardyn.

Inspired by The First Mess Chopped Creamy Dill Pickle Salad

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4

Author: Sam Turnbull

Ingredients

For the Creamy Dill Pickle Dressing:

1 cup raw cashews (see step 1 for prep)
¾ cup water
¼ cup nutritional yeast
1 large dill pickle (or 2 baby dills)
2 tablespoon dill pickle juice (the liquid in the pickle jar)
2 teaspoons fresh dill (or ½ teaspoon dried dill)
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

For the Salad:

6 cups mixed lettuce greens
1 can (19oz) white bean (lima beans, chickpeas, or white kidney beans) drained and rinsed
1 cup cherry or grape tomatoes, sliced in half
1 cup cucumber chopped
¼ of a red onion, thinly sliced,
1 large dill pickle (or 2 baby dills) chopped
1 pinch 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: 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

Find it online:

https://itdoesnttastelikechicken.com/vegan-creamy-dill-pickle-salad-gardyn-review/