Description
A pickle lover’s dream. A little bit of sour, a little bit of sweet, a little bit of heat and a flaky phyllo crunch!
Ingredients
2 packages (15 count, each) Athens® Phyllo Shells
For Dressing:
2 tablespoons apple cider vinegar
2 tablespoons pickle brine
2 1/2 teaspoons hot honey
pinch salt
pinch black pepper
pinch red pepper flakes
1 1/2 large dill pickles, cut into 6 spears, seeded then shredded (approx. 1 cup)
1 cup fennel bulb, shredded
1/2 cup red onion, thinly sliced
1/4 cup dill, chopped
1/3 cup almond slices, toasted
Directions
For added crispness, preheat oven to 350F. Remove shells from packaging. Place empty shells on baking sheet and bake 3-5 minutes.
In a small bowl, whisk together apple cider vinegar, pickle brine, hot honey, salt, pepper and red pepper flakes. Set aside.
Combine pickles, fennel, onion, dill and almonds in a medium bowl. Toss with dressing. Chill for at least 15 minutes.
Drain excess dressing and spoon salad into phyllo shells.
Garnish with additional dill and almond slices if desired.
Nutrition
Serving size: 1 shell (16g), Amount per serving: Calories 25, Total Fat – 1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 55mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 1g, Protein –1g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%
Tips
-Pickles, fennel and red onion should be shredded small or diced small.
