Blackened Salmon Salad with Avocado Ranch Dressing

Last night was a bit scary.  Tornado sirens went off so we scurried to the basement of our complex (our third floor apartment isn’t the best shelter for such a storm).  We stayed down in the laundry room for a couple of hours and got to know a few of our neighbors.  I brought the diaper bag for Carly to have some toys to play with and she had a great time playing and jabbering.  I love having such a cheerful baby who can lift anyone’s spirit and take one’s mind off stressful things.We only got hit with was some heavy rain, large gusts of wind, bright lightning, and monstrous thunder booms.  All is well! 🙂  Let’s talk about this yummy dish!

This recipe was inspired by a salmon salad that Nick ordered when we  dined at a restaurant called Crave.  Now, it’s a bit shocking that my husband ordered a salad (he is all about meat) but he really wanted fish and all the fish entrees were out of our price range (the life of a med school student) so he ended up with the salmon salad which he really liked.  I changed quite a few things but some of the things I kept that Nick absolutely loved were the goat cheese and candied walnuts… and of course the salmon (but different seasonings).

I’m so glad I can eat yummy fish even though I don’t live anywhere near the ocean.  Aren’t we just so lucky to be able to have such a variety of foods and eat pretty much whatever we want no matter where we live or what time of the year it is!?  This is such a perfect summer salad.  Love the combo of the blackened salmon with the refreshing Avocado Ranch Dressing and a bit of crunch and sweetness added by the candied walnuts.  Mmmm… I want to make this again real soon.

Print Recipe

Avocado Ranch Dressing

Prep Time5 mins

Total Time5 mins

Author: Garnish and Glaze

Ingredients

• 1/2 avocado
• 1/2 cup buttermilk*
• 2 tablespoons mayonnaise
• 1/3 cup plain Greek yogurt
• 1 clove garlic
• 1 green onion
• 2 tablespoons fresh parsley
• Juice of 1/2 lime
• 1 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Combine all ingredients in a food processor or blender and puree until smooth.
• Refrigerate until ready to serve. Drizzle over salmon salad (recipe below).

Notes

*Buttermilk can be substituted by mixing 1/2 cup milk and 2 teaspoons lemon juice and letting it sit 5 minutes.

Recipe Source: Adapted from Handle the Heat

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