Dill Pickle Salad (Copycat Costco Taylor Farms)
Have you tried that dill pickle salad kit from Costco? This copycat recipe is perfect for a healthy, homemade version! It’s packed with vegetables and tossed with a creamy greek yogurt-based dressing. Plus, hard-boiled eggs are added for plenty of protein!
This post is sponsored by Get Cracking. As always, all words, thoughts, and opinions are my own. Thank you for continuing to support the brands who help make Walder Wellness possible.
If you’re a Costco fan like me, you’ve probably seen their popular Dill Pickle Salad Kit in the vegetable aisles. It’s undoubtedly a quick to throw together option, but did you know that you can make an even more nutritious version at home?
This copycat dill pickle salad recipe combines the same veggies (kale, lettuce, cauliflower, cabbage, and radishes) with a creamy, greek yogurt-based dill pickle ranch dressing. To up the protein content even more, I’ve also added chopped hard-boiled eggs!
Hard-boiled eggs pair perfectly with the refreshing flavours of this salad. They’re so quick to make and will forever be one of my favourite ways to make a salad a more filling, nutritious meal.
Below, I’ve shared some tips for making this in advance if you want to include it in your weekly meal prep. It’s a great option for a healthy lunch, but I also love it for a warm weather picnic date. Enjoy!
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas! For even more well-balanced egg recipes, visit eggs.ca/recipes or Get Cracking on Instagram, Pinterest, or TikTok!
Is Costco Dill Pickle Salad Healthy?
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.
Hard-Boiled Eggs Add The Perfect Protein Source!
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.
How To Make Dill Pickle Salad
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!
Leftovers & Make-Ahead Option
If you’d like to make this salad in advance, I would recommend doing the following:
- hard-boil the eggs, then peel and slice into quarters
- chop all the vegetables and toss them together with the eggs (store in the fridge)
- make the breadcrumbs, but keep them stored separately (can be kept at room temperature)
- make the salad dressing, but store it separately (in the fridge)
- 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!
More Salads With Eggs
- Cold Chopped Quinoa Salad
- Canned Salmon Potato Salad
- Avocado Boiled Egg Salad
- Cucumber Quinoa & Avocado Salad
Did you give this Copycat Dill Pickle Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Dill Pickle Salad (Copycat Costco Taylor Farms)
Ingredients
- 8 large eggs
Vegetables:
- 2 cups green leaf lettuce, chopped
- 2 cups curly kale, chopped (how to massage kale for salad)
- 2 cups red cabbage, chopped
- 2 cups riced cauliflower
- 5 large radishes, thinly sliced (I used a mandolin)
- 1/2 cup fresh dill, chopped
Breadcrumbs:
- 4 slices of bread, toasted (e.g. sourdough, whole grain bread)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill weed
Salad Dressing:
- 1 + 3/4 cup plain greek yogurt (use a fuller fat version) (benefits of Greek yogurt)
- 2 cups dill pickles, chopped (about 2 large)
- 3 Tbsp dill pickle brine
- 1.5 tsp dried dill weed
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp maple syrup
- Black pepper, to taste
Instructions
- Hard-boil eggs: Place eggs in a large pot. Cover eggs with water, then cover pot with lid. Bring water to a boil. Once boiling, reduce heat to a simmer and allow to cook for 10 minutes. When done, drain and allow eggs to sit in a cold water to stop the cooking process.
- Make breadcrumbs: Toast bread of choice, then tear into smaller pieces to place in a large food processor. Pulse until small crumbs form. Then, heat olive oil in a large skillet over medium-high. Add breadcrumbs and spices. Allow to cook for about 5 minutes, until toasted/crunchy, stirring frequently. Set aside.
- Make dressing: Rinse the crumbs out of your food processor, then add in all dressing ingredients. Pulse to combine. Do note that the dressing is not meant to be completely smooth – it's ok to have some small dill pickle chunks in there!
- Once boiled eggs are cool to touch, peel the shells off. Cut eggs into quarters.
- Add all chopped vegetables to a large mixing bowl along with breadcrumbs and dressing. Toss to combine well. Finally, add in quartered eggs and gently toss them into the rest of the salad. Serve + enjoy!
Notes
- Feel free to play around with the added vegetables! If you don’t want to use one of the veggies, simply add more of another. You can use different kinds of green lettuce (e.g. romaine, bibb, iceberg) and/or green cabbage instead of red. Other crunchy, raw veggies can be added too (if desired).
- I used pre-riced cauliflower since it’s a lot faster to use! That said, you can also rice your own cauliflower at home in a food processor or by chopping it into small pieces.
- You can also purchase pre-made breadcrumbs at the store, if you don’t want to make your own.
- You can use honey in place of maple syrup in the dressing, if needed.
- For a gluten-free version, make sure to use gluten-free bread for the breadcrumbs.
- For a dairy-free version, you can use a dairy-free plain greek-style yogurt.
- hard-boil the eggs, then peel and slice into quarters
- chop all the vegetables and toss them together with the eggs (store in the fridge)
- make the breadcrumbs, but keep them stored separately (can be kept at room temperature)
- make the salad dressing, but store it separately (in the fridge)
- when ready to serve, you can combine all the ingredients together – this will help to prevent the salad (and breadcrumbs) from getting soggy
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
Pin it for later:
6 Comments on “Dill Pickle Salad (Copycat Costco Taylor Farms)”
Another delicious salad Carrie!
Thank you so much, Lori!! I’m so happy you enjoy it 🙂
We love the Taylor Farms version, so I had to try your recipe. It is delicious! We love a grilled piece of salmon with with salad, seasoned similarly to the crouton mixture. This may be my new potluck/bbq go-to recipe, too!
Hi Melissa,
Thanks so much for taking the time to leave a review! It’s so appreciated and I’m so happy to hear you enjoyed this one. Love that it may become your new potluck/bbq recipe!! It’s so great for that in the summertime 🙂
This was a dinner meal I prepared before heading out to the pool on a hot day. I was so pleased I had something nutritious and filling, ready to go for dinner. It made a great lunch the next day too!!
Thank you so much for taking the time to leave a review, Sinead!! It’s so appreciated. I’m so happy to hear that you enjoyed this one for both lunch + dinner 🙂