Recipe for salmon and greens salad with buttermilk lemon-thyme dressing
One of the mainstays of summer dining, main course salads showcase what's in season, and if you're clever and have a well-stocked pantry, you can serve the same fresh ingredients over and over, while changing the flavor completely with fresh herbs and dressings. Case in point: this salmon and greens salad with buttermilk lemon-thyme dressing. It takes inspiration from my very favorite green salad, the one with nectarines and olives and our house vinaigrette dressing, crossed with another favorite, maple glazed salmon salad. Same primary ingredients -- salmon, lettuce, tomato, cucumber and greens -- remixed with a dose of tang from buttermilk and lemon. No one will catch on.
Salmon and greens salad with buttermilk lemon-thyme dressing
Serves 3-4; can be multiplied.
For the salad:
6 oz cooked salmon, chilled and broken into chunks
1 cup cubed cucumber
1 cup cherry tomatoes, halved
1/4 cup pitted kalamata olives, rinsed and halved
2 cups baby lettuce or mixed greens
For the dressing:
1/2 cup buttermilk (made from powdered, or fresh)
2 Tbsp plain nonfat Greek yogurt
Zest of 1/2 lemon, plus 2 tsp lemon juice
1/2 tsp fresh lemon thyme or regular thyme leaves
1 Tbsp extra virgin olive oil
Kosher salt and fresh black pepper, to taste
In a large serving bowl, combine all of the salad ingredients.
In a small glass measuring cup or bowl, whisk together the ingredients for the salad dressing. (Can be made up to 1 day ahead and stored in the refrigerator.)
Pour just as much of the dressing as you need over the salad to moisten all of the ingredients. Toss gently, and serve immediately.
More recipes in The Perfect Pantry:
Pan-roasted glazed salmon
Cucumber ribbon salad with ranch-style buttermilk herb dressing
Moroccan cucumber salad with herbs and olives
Fattoush (salad of pita bread, tomato and cucumber)
Chicken and avocado lettuce boats with buttermilk Dijon dressing
Other recipes that use these pantry ingredients:
Salmon and lentil salad with spinach and lemon dill dressing, from Andrea Meyers
Soba with salmon and watercress, from Shutterbean
Napa cabbage salad with buttermilk dressing, from Smitten Kitchen
Leftover salmon salad with yogurt and dill, from Kalyn's Kitchen
Asparagus and new potato salad with grilled salmon and buttermilk dressing, from Circle B Kitchen