Ham Pickle Dijon Smash Tub
Lean deli ham smashed with Greek yogurt, Dijon mustard, and chopped dill pickle served on wholemeal sourdough, a fridge-ready classic American deli salad protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 240g lean deli ham, 70g dill pickles (drained), 1.5 tbsp fresh chives, 1.5 tbsp fresh dill, 1.5 tbsp fresh parsley, 1.5 tbsp celery, and 1 tbsp red onion. In a small bowl, whisk together 80g Greek yogurt, 1.5 tbsp avocado-oil mayo, 1.5 tbsp Dijon mustard, 0.5 tbsp whole-grain mustard, 0.125 tsp salt, and 0.25 tsp black pepper until smooth.
Build
Add chopped ham, pickles, chives, dill, parsley, celery, and red onion to the dressing. Smash together with a fork until evenly combined but still chunky, about 1–2 minutes. Taste and adjust seasoning with more Dijon or pickle liquid if needed.
Finish
Transfer the mixture to an airtight container or glass tub. Refrigerate for at least 3 hours or up to 3 days, allowing flavours to deepen.
Plate
Toast 1 slice wholemeal sourdough per serving or warm 1 wholemeal wrap. Scoop roughly 130g of the ham smash onto each toasted bread. Serve alongside baby carrots, celery sticks, or sliced bell pepper for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.