Tasty Dill Pickle Lettuce Salad

Here is my favorite dill pickle lettuce salad recipe, with crisp lettuce, tangy dill pickles, fresh herbs, and a simple dressing that brings all the flavors together.

This salad is my go-to side dish when I want something different and refreshing. My kids were skeptical at first, but now they ask for it with our summer barbecues. Sometimes the most unusual combinations turn out to be the best ones, right?

What Kind of Lettuce Should I Use?

For this dill pickle salad, you have plenty of options when it comes to lettuce, and honestly, any green leafy variety will work great. Romaine is a solid choice because it has a nice crunch and holds up well to the dressing, while iceberg gives you that classic crisp bite. Green leaf and butter lettuce (bib) are softer options that add a mild flavor and tender texture to balance out the heartier kale and cabbage. You can even mix and match different types of lettuce if you have them on hand – the key is just making sure you chop everything into similar bite-sized pieces so each forkful has a good mix of textures.

Options for Substitutions

This crunchy salad is pretty forgiving when it comes to swaps – here’s what you can change up:

• Kale and cabbage mix: If kale isn’t your thing, try using more lettuce varieties like butter lettuce or arugula. You can also swap the red cabbage for purple carrots or add some shredded Brussels sprouts for extra crunch.
• Cauliflower: Raw broccoli florets work great here, or try thinly sliced bell peppers or cucumber for that satisfying crunch factor.
• Feta cheese: Goat cheese crumbles or even sharp cheddar chunks will work nicely. For a dairy-free option, skip the cheese and add some toasted sunflower seeds instead.
• Greek yogurt: Regular sour cream or even mayonnaise can replace the Greek yogurt in the dressing, though you might want to thin it out with a bit more pickle juice.
• Dill seasoning mix: Make your own by combining the dried herbs listed in the recipe, or use ranch seasoning packets if that’s what you have on hand.
• Fresh vs. dried herbs: The recipe gives you options for both fresh and dried dill – just remember that fresh herbs are more potent, so use less if substituting dried for fresh.

Watch Out for These Mistakes While Making

The biggest mistake with this dill pickle lettuce salad is adding the dressing too early, which will make your greens wilt and turn soggy – always dress the salad right before serving to keep everything crisp and fresh.

Another common error is not properly drying your vegetables after washing, so make sure to thoroughly pat dry or spin all your greens and veggies since excess water will dilute the dressing and make the salad watery.

Don’t forget to cut all your vegetables into similar bite-sized pieces so every forkful has a good mix of flavors and textures, and save the croutons for the very last minute to prevent them from getting soft.

For the best flavor, let your homemade dill pickle ranch dressing sit in the fridge for at least 30 minutes before using it, which allows all those pickle and herb flavors to meld together perfectly.

What to Serve With Dill Pickle Lettuce Salad?

This tangy, crunchy salad is perfect alongside grilled meats like chicken, pork chops, or burgers since the pickle flavor cuts through rich, smoky flavors beautifully. I love serving it at summer barbecues with pulled pork sandwiches or grilled bratwurst – the cool, crisp vegetables are a great contrast to hot, hearty dishes. It also makes a fantastic side for fried foods like chicken tenders or fish and chips, where the fresh vegetables help balance out all that indulgence. For a lighter meal, try pairing it with a simple grilled salmon or even just some warm pita bread and hummus.

Storage Instructions

Keep Fresh: This salad is best enjoyed fresh, but you can prep the components ahead of time. Store the chopped vegetables and dressing separately in the fridge for up to 3 days. Keep the croutons in an airtight container at room temperature so they stay crispy.

Make Ahead: The dill pickle ranch dressing actually gets better after sitting overnight, so feel free to whip that up a day early. Just give it a good stir before using since the ingredients might separate a bit. I like to prep all my veggies the night before too – just keep them in separate containers until you’re ready to toss everything together.

Serve: Once you’ve mixed the salad with dressing, it’s best eaten within a few hours since the greens will start to wilt. If you have leftovers, they’ll keep in the fridge for about a day, but the texture won’t be quite as crisp. Add fresh croutons right before serving to keep that nice crunch!

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 120-130 g
• Carbohydrates: 120-140 g

Ingredients

For the salad mix:

• 1 cup kale, stems removed and chopped
• 1 cup chopped green cabbage
• 1 cup chopped red cabbage
• 1 1/2 cups chopped leafy lettuce (such as romaine, green leaf, bibb, or iceberg; about 1/2 head)
• 1 cup raw cauliflower, cut small (about 1 head)
• 4 radishes, sliced into small pieces
• 3/4 cup crumbled feta cheese
• 1 cup croutons, crushed

For the dill pickle ranch dressing:

• 1 1/2 cups greek yogurt
• 1 1/2 cups dill pickle ranch dressing
• 2 tbsp finely chopped dill pickle
• 1 tsp lemon juice
• 2 tbsp pickle brine
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

For the dill seasoning blend:

• 2 1/2 tbsp dill seasoning blend, or as needed
• 1 1/2 tsp dried dill (or 1 tbsp fresh dill)
• 1 tsp dried dill (or 2 tsp fresh dill)
• 1/4 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Step 1: Make the Dill Pickle Ranch Dressing

• 1 1/2 cups Greek yogurt
• 1 1/2 cups dill pickle ranch dressing
• 2 tbsp finely chopped dill pickle
• 1 tsp lemon juice
• 2 tbsp pickle brine
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 1/2 tsp dried dill (or 1 tbsp fresh dill)
• 1 tsp salt

In a medium-sized bowl or a jar, combine the Greek yogurt, dill pickle ranch dressing, finely chopped dill pickle, lemon juice, pickle brine, honey, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 1/2 teaspoons dried dill (or 1 tablespoon fresh dill), and 1 teaspoon salt.

Stir the ingredients together or, if using a jar, secure the lid and shake until the dressing is evenly combined.

Store the prepared dressing in the refrigerator while you assemble the rest of the salad.

You can keep it in an airtight container for 3-4 days, or as long as the yogurt’s best-before date.

Step 2: Prepare the Dill Pickle Seasoning Mix

• 1 tsp dried dill (or 2 tsp fresh dill)
• 1/4 tsp dried rosemary
• 1/2 tsp ground coriander
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

In a small bowl, spice grinder, or mortar and pestle, combine the remaining 1 teaspoon dried dill (or 2 teaspoons fresh dill), 1/4 teaspoon dried rosemary, 1/2 teaspoon ground coriander, 1/2 teaspoon mustard powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Grind or crush thoroughly, especially the dried rosemary, until the herbs are well blended and the rosemary is powdered rather than in larger pieces.

Set the seasoning blend aside for assembling the salad.

Any leftover seasoning mix can be stored in an airtight container for up to 6 months.

Step 3: Crush the Croutons

• 1 cup croutons, crushed

Place the croutons in a Ziploc bag and gently crush them using your hands or a rolling pin until you have a mix of large and small crouton pieces.

This helps to match the small, bite-sized texture of the chopped salad.

Set the crushed croutons aside.

Step 4: Chop and Combine the Vegetables

• 1 cup kale, stems removed and chopped
• 1 cup chopped green cabbage
• 1 cup chopped red cabbage
• 1 1/2 cups chopped leafy lettuce (such as romaine, green leaf, bibb, or iceberg; about 1/2 head)
• 1 cup raw cauliflower, cut small (about 1 head)
• 4 radishes, sliced into small pieces

Prepare all of the vegetables by cutting the kale, green cabbage, red cabbage, leafy lettuce, cauliflower, and radishes into small, bite-sized pieces, roughly 1/2 inch.

Transfer all the chopped vegetables to a large salad bowl.

This creates a texture similar to a chopped coleslaw.

I find chopping everything small makes each bite more flavorful and texturally interesting.

Step 5: Assemble and Toss the Salad

• 3/4 cup crumbled feta cheese
• crushed croutons from Step 3
• dill seasoning mix from Step 2
• dressing from Step 1

To the large bowl of chopped vegetables, add the crumbled feta cheese, crushed croutons (from Step 3), dill seasoning mix (from Step 2), and some of the prepared dressing (from Step 1).

Toss everything together until the salad is evenly combined and coated.

Taste and add more of the seasoning mix or dressing as preferred.

I love a really strong pickle flavor, so I like to add extra pickle seasoning at this point.

Serve immediately and enjoy!