In a Pickle Salad (Quick, Crunchy & Totally Crave-Worthy)

🥒🥗 In a Pickle (and Loving It) — bold, crunchy, and unapologetically delicious.

Yes, pickles in a salad — trust me, it works. 💚

Not all salads are created equal. Some are bland, boring, and forgettable… and then there’s this one. In a Pickle (and Loving It) is the kind of bold, crunchy, flavor-packed salad that will make you actually crave your greens.

And here’s the fun part — this dish is featured in my upcoming book Dinner for One: One Pan, One Plate, One Happy Belly. But it’s also a little nod to my recently published Dress to Impress (Your Salad, That Is!) because we all know the secret to a great salad lives in the dressing.

The Flavor Story

Think crisp lettuce, juicy veggies, and tangy chopped pickles tossed with a creamy dressing that puts bottled versions to shame. Add your favorite protein — ground beef, beans, tuna, or even just a hard-boiled egg — and suddenly, you’ve got dinner in less than 20 minutes.

The best part? This salad plays by your rules. Mix, match, swap — it’s built for creativity.

Prep Time: 10–15 min

Cook Time: 5–10 min (if cooking protein)

Total Time: 15–20 min HOW

IT’S GONNA GO DOWN

Quick Sauté + Toss

BLOCK PARTY (INGREDIENTS)

Build your base with ~2 cups total for a solo-sized bowl. (Cooking for more? Just double or triple everything — easy as that!)

1. Crunchy stuff: Chopped romaine, shredded iceberg, or mixed greens

2. Juicy bits: Halved cherry tomatoes, diced cucumber

3. Zingy extras: Chopped dill pickles, sliced red onion

4. Creamy-Tangy Dressing (~2–3 tbsp total): ~1 tbsp mayo, ~1 tsp each of ketchup, white wine vinegar, and pickle juice, ~½ tsp mustard, salt & pepper to taste

POWER PLAYERS (~4 oz) - you choose

➟ Sautéed ground beef, turkey, or chicken

➟ Plant-based crumbles

➟ Chickpeas or white beans (for no-cook ease)

➟ Chopped hard-boiled egg

➟ Canned tuna

FLAVOR CREW

➟ Fresh & Bright: Fresh dill, chives, or scallions

➟ Savory & Mild: Paprika, black pepper

➟ Cheesy & Bold: Crumbled feta, goat cheese, or your favorite shredded blend

GAME PLAN – COOK, CHOP, SAUCE IT UP

1. In a skillet, cook your protein (if using) in a splash of oil with salt & pepper. Set aside.

2. Mix all dressing ingredients in a small bowl or jar. Taste and tweak as needed.

3. Place chopped lettuce and veggies into a bowl.

4. Drizzle dressing over and toss to coat evenly.

5. Top with protein (warm or chilled), sprinkle with your flavor crew, and finish with any extras — cheese, herbs, fresh cracked pepper, or whatever you’re feeling.

PLAY YOUR WILD CARD

➟ Craving crunch? Add croutons, toasted seeds, or potato sticks (seriously).

➟ No pickle juice? Sub with more vinegar and a dash of sugar.

➟ Spice it up with a dash of hot sauce or cayenne in the dressing.

This salad is proof that weeknight dinners don’t have to be fussy — and salads definitely don’t have to be boring. With just a few pantry staples and a jar of pickles, you can whip up a bowl that’s crunchy, creamy, tangy, and totally satisfying.

💬 Try it this week and let me know — are you “in a pickle” too?

With Flavor Love,

Kerstin