Pickle Salad
I was inspired by the smashed cucumber salad to make a smashed pickle salad. And because pickles are already salty, you can skip the whole resting period and eat the salad immediately. It’s tangy, sweet, salty and all kinds of good!
Servings: 4 servings
Ingredients
- 1 (12-ounce) jar pickles 2 tablespoons brine reserved
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 hard boiled eggs peeled and chopped
- 2 carrots diced
- 2 celery sticks diced
- ¼ cup diced red onions
- 2 tablespoons fresh dill plus more for garnish
Instructions
- Place the pickles on a cutting board, cut in half lengthwise if needed, then slice into ½-inch chunks. Set aside.
- Make the dressing in a serving bowl by whisking together the reserved brine juice, sour cream, honey, garlic powder, salt and black pepper until well combined.
- Transfer the pickles on top of the dressing along with the boiled eggs, carrots, celery, onions, and dill, and toss to coat.
Nutrition
Serving: 2oz | Calories: 165kcal | Carbohydrates: 11g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 190mg | Sodium: 1065mg | Potassium: 295mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5574IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg
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