Smashed Ranch Pickle Salad

Rinse the pickles and dry completely. Quarter and smash them down with the flat side of a large knife so that the skins crack and seeds become loose.

Place the pickles in a mixing bowl with the celery and red onions and set aside. In a smaller bowl, combine the mayonnaise, Greek yogurt, white miso, buttermilk, ranch seasoning mix and rice vinegar. Stir well to combine.

When ready to serve, add the dressing a little bit at a time until pickles are well coated. You will have extra dressing, which is great on any kind of vegetables, salad or cooked meat. Garnish with chives and serve immediately.