Recipe for salmon and greens salad with buttermilk lemon-thyme dressing {gluten-free}

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

From the pantry, you'll need: olives, powdered buttermilk (or fresh), Greek yogurt, lemon, thyme.

Serves 3-4; can be multiplied.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

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

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Salmon and greens salad with buttermilk lemon-thyme dressing

From the pantry, you'll need: olives, powdered buttermilk (or fresh), Greek yogurt, lemon, thyme.

Serves 3-4; can be multiplied.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

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

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Comments

Lydia,
I love salmon and I love salads-and buttermilk, and my thyme plant has gone insane this year--so this looks right up my alley. Such pretty colors, too.
Thanks!

Kirsten, I love chunks of salmon in salad. I like to grill a whole side of salmon, and pack it in chunks to use during the week.