Dill Pickle Salad (Copycat Costco Taylor Farms)

Yes, the Costco kit is packed with plenty of nutritious, fiber-rich veggies! That said, this homemade version is even more nutritious 😉

Like any pre-made salad kits, the manufacturer will have to add various preservatives to keep the ingredients fresh. When you make it at home, you’re able to use fresh, whole food ingredients and spices.

What’s more, the Costco kit is pretty low in protein (only 3 grams per serving), which means it’s not really a complete meal on its own.

This version, on the other hand, uses a Greek yogurt-based dressing and adds in hard-boiled eggs to really increase the protein content! This recipe is meant to be enjoyed as a full, satisfying meal.

Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams!

Protein is essential for building lean muscles. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. All things that help you get through your busy day!

Eggs are also rich in various micronutrients, like:

• vitamin A
• vitamin D
• vitamin E
• vitamin B12
• folate
• iron
• selenium
• choline

I just love adding hard-boiled eggs to salads like these. They go so well flavour-wise, and they’re so quick and easy to prepare.

While there are a few steps to this recipe, everything is very easy to do. Promise!

You’ll want to start by hard-boiling your eggs on the stove and chopping up all your veggies.

To make the breadcrumbs, all you need to do is pulse some bread in a large food processor. You can do this with any type of bread, but I particularly like using sourdough or a high fiber whole grain bread.

After making the “crumbs,” simply transfer them to a hot skillet and toss them in some olive oil, garlic powder, onion powder, and dried dill weed. After about 5 minutes, they’ll be crunchy and toasted!

Give your food processor a quick rinse, then make the dill pickle salad dressing in the same machine.

Simply pulse greek yogurt, dill pickles, pickle brine, onion powder, garlic powder, dill weed, and a touch of maple syrup together until a dressing forms.

Do note that the dressing is not meant to be completely smooth – it’s ok to have some small dill pickle chunks in there!

After that, you can toss all the ingredients together in a large mixing bowl. That’s it!

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

If you’d like to make this salad in advance, I would recommend doing the following:

1. hard-boil the eggs, then peel and slice into quarters
2. chop all the vegetables and toss them together with the eggs (store in the fridge)
3. make the breadcrumbs, but keep them stored separately (can be kept at room temperature)
4. make the salad dressing, but store it separately (in the fridge)
5. when ready to serve, you can combine all the ingredients together – this will help to prevent the salad (and breadcrumbs) from getting soggy

Any already combined leftovers will keep in an airtight container in the fridge for a couple days. Do note that the salad will not be as crunchy, but the flavours are still delicious!