Pixel Glade

Creamy Dill Pickle Salad

Sourced from: It Doesn't Taste Like Chicken

Ingredients

Salad Ingredients

• 6 cups mixed lettuce greens (or baby spinnach)
• 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)

Salad Dressing

• 1 cup raw cashews
• 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

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.