Keto Dill Pickle Cauliflower Salad Puts the ZING in Amazing!

Keto Cauliflower Dill Pickle Salad

yield: 6 SERVINGS

prep time: 15 MINUTES

total time: 15 MINUTES

Ingredients

Salad Ingredients:

  • 3 cups cauliflower florets
  • 1 cup dill pickles, cut into 1/2" slices
  • 1 cup cubed cheese (sharp cheddar is yum!)
  • 1/4 cup red onions, diced
  • 1/2 cup dill pickle juice

Dressing:

  • 1/3 cup avocado mayonnaise
  • 2/3 cup sour cream
  • 3 tablespoons pickle juice
  • 1/2 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoons dill, fresh preferably

Directions

1

In a large mixing bowl, add in cauliflower florets, chopped pickles, cubed cheese, red onion, and pickle juice. Toss ingredients until all are coated with the pickle juice.

2

Drain the extra pickle juice and discard it (or use it as a marinade for our Chick-fil-A-inspired bites!)

3

In a separate bowl, whisk together the dressing ingredients.

4

Pour dressing over salad ingredients and toss coating all ingredients. Refrigerate pickle salad for at least one hour before serving.

Nutrition Information

Yield: 6, Serving Size: 1
Amount Per Serving: 206 Calories | 17.4g Fat | 7.5g Total Carbs | 1.9g Fiber | 2.4g Sugar | 6.5g Protein | 5.6g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Cauliflower
23 Comments
4.7 / 10 ratings
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Take a break from boring with this cauliflower dill pickle salad that’s sure to have everyone going back for more.

cauliflower pickle salad on fork

This salad is a big dill! 🥒 

If you’re looking for a yummy low-carb side dish that really packs the flavor, then I have just the recipe for you! Introducing: keto cauliflower dill pickle salad. This side dish is great for serving all year long – from cookouts to sit-down dinners, you can’t go wrong with this flavorful dish.

chopped up pickles

If you love pickles, you’re really going to love this delicious salad. It’s got the kick you’ve been looking for to jazz up a mundane side dish. We also can’t ignore the hearty crunch from both the cauliflower and pickles.

bowl of chopped pickles for keto dill pickle cauliflower salad

bowl of keto salad

measuring spoon with dill pickle juice

making the dressing for dill pickle keto cauliflower salad

pouring dressing over salad

bowl of keto dill pickle salad


Print

Keto Cauliflower Dill Pickle Salad

yield: 6 SERVINGS

prep time: 15 MINUTES

total time: 15 MINUTES

Crunchy cauliflower gets a zing from a tangy dill dressing and dill pickle pieces.

Ingredients

Salad Ingredients:

  • 3 cups cauliflower florets
  • 1 cup dill pickles, cut into 1/2" slices
  • 1 cup cubed cheese (sharp cheddar is yum!)
  • 1/4 cup red onions, diced
  • 1/2 cup dill pickle juice

Dressing:

  • 1/3 cup avocado mayonnaise
  • 2/3 cup sour cream
  • 3 tablespoons pickle juice
  • 1/2 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoons dill, fresh preferably

Directions

1

In a large mixing bowl, add in cauliflower florets, chopped pickles, cubed cheese, red onion, and pickle juice. Toss ingredients until all are coated with the pickle juice.

2

Drain the extra pickle juice and discard it (or use it as a marinade for our Chick-fil-A-inspired bites!)

3

In a separate bowl, whisk together the dressing ingredients.

4

Pour dressing over salad ingredients and toss coating all ingredients. Refrigerate pickle salad for at least one hour before serving.

Nutrition Information

Yield: 6, Serving Size: 1
Amount Per Serving: 206 Calories | 17.4g Fat | 7.5g Total Carbs | 1.9g Fiber | 2.4g Sugar | 6.5g Protein | 5.6g Net Carbs

Brought to you by Hip2Keto.

keto dill pickle cauliflower salad in casserole dish

Tips for making the best keto cauliflower dill pickle salad:

  • Turn this side dish into the main course by simply adding in rotisserie chicken or tuna! It’s perfect for lunch or dinner. By adding in the protein, it goes from a side dish to a hearty main dish.
  • Store this salad in a sealed container in the refrigerator until you are ready to serve.

dill pickle salad

So delicious, you’ll forget it’s low carb!

The zing from the dill in this salad combined with the crunch from the cauliflower and the richness of the cheese makes this dish a home run. I can’t get enough of it, and neither will anyone you make this for! 😋

keto dill pickle cauliflower salad in bowl

Check out what my sidekick Jenna had to say about this recipe:

“I didn’t think that I could love anything more than the carb-heavy pasta version of this dish, but man is this good! The freshness of the raw cauliflower really puts it over the top. It pairs well with the creamy sauce and the chunks of cheese, yum!”

Make the best ever smash burger to accompany your cauliflower salad!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 23

  1. Elaine

    This looks really good. But I think I’d blanch the cauliflower first until it’s crisp tender, and I’d use dill pickle relish in place of having to cut the whole pickles. Otherwise, yum!

    • Amber (Hip Sidekick)

      Thanks for sharing those suggestions, Elaine!

    • Dukes does keto

      Doesn’t pickle relish have sugar?
      And if you blanch it how will it get crispy? I could see roasting it that would make it crispy

      • Jennifer (Hip Sidekick)

        You can buy dill relish instead of sweet. For the cauliflower, decide if you want to boil or steam cauliflower florets until they’re just tender. Then immediately submerge them in a bowl of ice water. Chilling the cauliflower will stop the cauliflower from cooking further.

  2. Amy

    Made this tonight as written. It was a huge hit!!! Thanks y’all 👍

    • Collin (Mrs. Hip)

      Yay! That’s great to hear! You’re welcome, Amy!

  3. princessenvy

    I just made this. It’s delicious.. added an egg and some salami, Parmesan and green onion on top as a main meal. So good!!

    • Amber (Hip Sidekick)

      Yummy idea! Thanks for letting us know how you made yours!

    • SHEREE PETI

      Just made this and it’s excellent. I did alter the recipe a bit using 1;1 ratio of sour cream and mayo and blanched the cauliflower a bit as raw does not agree with me. Mixed in 3-4 crispy slices of cooked, crumbled smoked bacon at the end to add crisp and extra flavor and used green onions instead of red. Also a handful of chopped fresh parsley as I only had dried dill on hand and wanted a bit of freshness. Fabulous recipe, will def. make again!

  4. Bobbie Escoe

    I made this, it is super!!! My husband wanted to know why I hadn’t already made this dish, told him I just got the recipe!! Thank you!!

    • Collin (Mrs. Hip)

      Aww, You’re very welcome, Bobbie! I’m SO glad you both enjoyed it!

  5. Letra

    This was delish! It was most definitely a crowd pleaser! I will be making this again!!

    • Amber (Hip Sidekick)

      Woohoo! SO glad to hear it was a hit! Thanks for the feedback, Letra!

  6. Melissa

    Omggggg this salad was freaking AMAZING! All 3 of my kids gobbled it up. They are aged 2, 4, and 6. They absolutely loved it. I can’t wait for my husband to try it when he gets home, cuz I know he will love it too! Thank you so much for this amazing recipe. It’s going into my rotation for suuuuure!!!!

    • Collin (Mrs. Hip)

      You’re very welcome, Melissa! Awesome to hear everyone enjoyed it!

  7. Jennifer Lemke

    This looks good and a plus I have all the ingredients to make it tonight.

    • Amber (Hip Sidekick)

      GREAT! Hope you love it!

  8. Susan

    ooh I’m going to try this! I think I’ll air fry the florets for a couple minutes to just soften slightly because my kids don’t like it raw but I cannot wait to try this!

    • Collin (Mrs. Hip)

      Awesome! Hope it is a hit!

  9. Abby

    Oh my gosh, this was SO GOOD! I added some tempeh from Trader Joe’s for some extra protein (very Keto-friendly.) I cooked the tempeh in pickle juice and the liquid from the salad and I could have eaten the whole salad in one sitting. This is officially one of my favorite recipes!

    • Collin (Mrs. Hip)

      YUM! Thanks for letting us know how yours turned out, Abby! Happy to hear how much you enjoyed it! Thanks for sharing with us!

  10. Susan

    This sounds yummy and I’m going to try it asap but one question, what is the serving size? I have read and re-read the recipe and comments but cannot find the serving size, only the amount of servings. Can’t wait to try!

    • Jennifer (Hip Sidekick)

      Great question, Susan! This makes 6 servings total and each serving is about 3/4 – 1 cup! Hope you enjoy it!

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