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Keto Dill Pickle Salad in a black bowl
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Keto Dill Pickle Salad

Keto dill pickle salad has all the flavor of the traditional pasta salad without the carbs. This pickle salad is the perfect make ahead side dish for a summer BBQ or potluck.
Course Side
Cuisine American
Keyword dill pickle salad, pickle salad
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 7.5
Calories 182kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 16 ounces Cauliflower
  • 1/2 cup Dill pickle juice
  • 4 whole Dill pickles diced
  • 1.5 cups Cheddar cheese shredded
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1 teaspoon Dried dill
  • 1 teaspoon Onion powder
  • 1 teaspoon Black pepper

Instructions

  • Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for approximately 3 minutes until it is slightly tender.
  • Drain the cauliflower and pat dry.
  • Place the cauliflower in a gallon size resealable bag, or a resealable container and pour ½ cup of dill pickle juice over it. Place in the refrigerator to marinate for at least 1 hour or overnight.
  • In a small bowl combine the mayonnaise, sour cream, dried dill, onion powder, dried parsley, and black pepper. Whisk together until well combined.
  • In a large bowl combine the marinated cauliflower, diced dill pickles, and cheddar cheese.
  • Pour the mayonnaise mixture over the ingredients in the bowl and toss everything together.
  • Wrap tightly with plastic wrap or store in a sealed container in the refrigerator until ready to serve.

Nutrition

Serving: 4ounces | Calories: 182kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 752mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 30mg | Calcium: 204mg | Iron: 1mg