Name: Easy Pickle Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 3 celery stalks; 3 small dill pickles; 1 small cucumber or half a large cucumber; 1/3 cup almonds; 2 tbsp. pomegranate arils; 2 tbsp. dried cranberries; 1 tbsp. olive oil; 1 tbsp. red wine vinegar; 1 tsp lemon juice; 1 tsp za'atar

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Packed with flavor and crunch, this pickle salad is so easy to make. This versatile salad recipe can be made ahead and served at potlucks, picnics, and even holiday get-togethers.

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This started as a clean-out-the-fridge salad. I had a few veggies that I wanted to use up, so I could give the veggie drawer a good cleaning. I tossed those veggies into a large bowl, along with the last few dill pickles I had. I drizzled the vegetables and pickle mix with a zata’ar lemon vinaigrette and some almonds. The resulting salad was so good, I have been making it ever since.

If you love a salad with texture and flavor, you might like this one as much as my guy and I do! This Pickle Salad tastes amazing and is so easy to make. It is packed with 10 nutritious ingredients and can be made in about 10 minutes in one bowl. It is gluten-free, dairy-free, and budget-friendly!

This salad pairs well with everything from turkey balls to tofu. It can be served cold at picnics and potlucks. It can also be served at room temperature as a Thanksgiving or holiday side salad. This easy salad can be made ahead, and it can be customized to fit your preference.

10 Ingredients needed to make this pickle salad on a brown cutting board on a white and gray marble counter.

How to make pickle salad?

What I like to do first is to rinse the celery and cucumber well in cold water.

Then, I drain the pickles as I won’t be using any pickle juice in this recipe.

After that, I chop the celery, cucumber, and dill pickles and add them to a large bowl.

To the bowl, also add pomegranate arils, dried cranberries, and almonds.

The ingredients for the lemon zata’ar vinaigrette can be added straight into the bowl with the other ingredients, and everything tossed together well. Or, the ingredients for the vinaigrette: the zata’ar, lemon juice, vinegar, and olive oil, can be added to another small bowl and stirred well. Then, pour over the pickle salad.

Season with a pinch of salt and black pepper.

Use some tongs to give the ingredients and vinaigrette a good stir or toss, and enjoy!

Making this easy salad and the 4 ingredient dressing for it.

How to store leftovers

Leftovers of this salad can be stored in an airtight container in the refrigerator for up to 5 days. However, do keep in mind that the almonds tend to absorb the liquid and become soft. I usually add in more fresh almonds when I am ready to eat the leftovers.

Pouring an easy vinaigrette onto pickle salad.

Recipe Tips

Chop the celery, cucumber, and dill pickles into bite-sized pieces or smaller. The smaller they are, the more of each can make it onto each spoonful, resulting in a delicious flavor explosion in each bite!

This pickle salad can be made 2 to 3 days ahead of when it needs to be served. However, when making it ahead, leave out the almonds and salt. Add these just before the salad is to be served. The reason is that the salt can increase the liquid output of the ingredients in this salad, and all that liquid would soften the almonds, so they won’t be as crunchy.

While most pickles are gluten-free, if you are following a strict gluten-free diet, make sure to use pickles that are made without malt vinegar.

Variations

I mentioned earlier that this pickle salad can be customized to your preference. This is another one of those recipes that can be adapted to fit your preferences. If you want to add a diced red onion, romaine, and kale, go ahead.

Not a fan of celery? Then replace it with some bell pepper or red cabbage.

Love pistachios? Then add them in instead of almonds, or in addition to the almonds.

Want to add some protein to this? Then add some drained and rinsed canned chickpeas or boiled and chopped eggs.

Pairing

This pickle salad can be paired with some baked tofu or roasted veggies.

It can also be served with some harissa chicken, ginger-glazed pork, or turkey meatballs.

This easy salad also pairs well with a pasta salad, hot dogs, and burgers.

It also makes a fantastic side salad to a holiday ham or Thanksgiving turkey.

Fun Serving Idea

This pickle salad can be served in individual mason jars!
Place the ingredients for the dressing at the bottom of the jar, along with a pinch of salt and black pepper.
Then, add the chopped pickles, pomegranate arils, and dried cranberries.
On top of those, add the chopped cucumber and celery.
And, finally, the almonds at the top. Secure the lid onto these jars.
When ready to serve or consume these jars, shake them up so all the ingredients mix well together and enjoy!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!