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Creamy Vegan Dill Pickle Salad
IT DOESN'T TASTE LIKE CHICKEN17Ingredients
25Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup raw cashews (see step 1 for prep)
- 3/4 cup water
- 1/4 cup nutritional yeast
- 1 dill pickle (large, or 2 baby dills)
- 2 Tbsp. dill pickle juice (the liquid in the pickle jar)
- 2 tsp. fresh dill (or ½ teaspoon dried dill)
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 6 cups greens (mixed lettuce)
- 19 oz. white bean (lima beans, chickpeas, or white kidney beans, drained and rinsed)
- 1 cup cherry tomatoes (sliced in half)
- 1 cup cucumber (chopped)
- 1/4 red onion (thinly sliced)
- 1 dill pickle (large, or 2 baby dills, chopped)
- 1 pinch red pepper flakes (for garnish, optional)
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Directions
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium1330mg38% |
| Protein23g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber13g52% |
| Sugars13g |
| Vitamin A8% |
| Vitamin C40% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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