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Low Carb Dill Pickle Salad - Crunchy, Creamy, and Zingy

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • English cucumbers (2 medium), diced
  • Dill pickles (1 1/2 cups), chopped small (use spears or whole pickles)
  • Pickle juice (2–3 tablespoons), from the jar
  • Celery (2 stalks), finely chopped
  • Red onion (1/4 cup), finely minced (or use green onions for milder flavor)
  • Fresh dill (1/4 cup), chopped
  • Fresh parsley (2 tablespoons), chopped (optional but nice)
  • Greek yogurt (plain, full-fat or 2%; 1/2 cup)
  • Mayonnaise (1/4 cup)
  • Dijon mustard (1 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Black pepper (to taste)
  • Salt (to taste; you may need very little due to the pickles)
  • Optional add-ins: shredded cooked chicken, diced cheddar, crumbled bacon, chopped hard-boiled eggs, avocado

Method
 

  1. Prep the vegetables. Dice the cucumbers and chop the dill pickles, celery, red onion, and herbs. Keep the pieces small for even bites and better texture.
  2. Make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon, garlic powder, onion powder, black pepper, and 2 tablespoons of pickle juice. Taste and add more pickle juice for extra tang.
  3. Toss the salad. Add cucumbers, pickles, celery, onion, dill, and parsley to the bowl. Toss gently until everything is coated and glossy.
  4. Adjust seasoning. Taste before salting. Pickles are salty, so you may only need a pinch. Add more pepper or herbs as you like.
  5. Chill (optional but helpful). Let the salad rest in the fridge for 20–30 minutes to marry the flavors and slightly firm the texture.
  6. Serve. Top with extra dill and cracked black pepper. Enjoy as a side or add protein to make it a full meal.