- ½ cup pickles (finely diced) (2 large pickles)
- ¼ cup fresh dill (finely chopped) (4 tablespoons)
- 2 tablespoons fresh parsley (finely chopped)
- 1 cup Greek yogurt (0%) (240ml)
- 2 tablespoons mayonnaise
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- pinch black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup pickle juice from the jar (120ml)
Chop and dice the pickles, dill and parsley.
Add all of the ingredients into a jug and whisk together til smooth and creamy.
Keep refrigerated.
- This salad dressing has a pourable consistency. If you prefer a thicker dip or dressing, only add in half of the pickle juice.
- If possible, let the dressing sit in the fridge for at least 30 minutes to let the flavors develop. The pickle flavor will become stronger the longer it is left.
- Nutritional info is based on a serving of 3 tablespoons. This recipe will yield 12 servings.
Calories: 32kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.2mg