Description
This Crunchy Dill Pickle Salad is a fresh, vibrant, and plant-based meal that’s packed with texture and flavor. Featuring lentils, feta, kale, and the satisfying crunch of dill pickles, it’s a perfect balance of savory, tangy, and crunchy!
Ingredients
- ½ cup dry brown rice
- 1 small red onion, diced
- 1 cup cold water
- 1 medium bunch of kale, stems removed and leaves finely chopped (about 6 cups)
- 1 tablespoon olive oil
- 1 English cucumber, diced
- ½ cup walnuts, chopped
- ½ cup panko breadcrumbs
- 1 (548 mL) can brown lentils, rinsed and drained
- 1 cup feta cheese, crumbled
- 3 dill pickles, diced
- 3 green onions, thinly sliced (both the whites and greens)
- 2 tablespoons fresh dill, chopped (optional)
- For the Dressing: 1 batch creamy dill pickle dressing (link provided in the recipe)
Instructions
- Cook the Brown Rice: Prepare the brown rice according to package instructions. Once cooked, set it aside to cool.
- Mellow the Red Onion: Add the diced red onion to a small bowl or mason jar, cover with 1 cup of cold water, and set aside for about 5 minutes. Drain the onions afterward to mellow their flavor, which works great for salads.
- Prepare the Salad Base: In a large mixing bowl, add the chopped kale. Drizzle with olive oil and massage the kale gently for about 2 minutes until the leaves soften.
- Assemble the Salad: Top the kale with the cooked brown rice and mix well. Add the diced cucumber, chopped walnuts, panko breadcrumbs, lentils, crumbled feta, dill pickles, green onions, fresh dill (if using), and mellowed red onions.
- Dress and Toss: Drizzle the creamy dill pickle dressing over the salad and toss everything together until well combined.
Notes
- Vegan Option: You can skip the feta cheese or use a plant-based alternative to make this salad completely vegan.
- Storage: This salad can be stored in the fridge for up to 2 days, making it a great meal prep option. The dressing can also be kept separately to prevent the salad from getting soggy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad, Lunch
- Method: Mixing
- Cuisine: Plant-Based, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
