Ranch Salmon Salad Bowl
A refreshing and hearty salad bowl featuring cold salmon flakes and a creamy ranch drizzle.
Equipment
- 1 Baking Sheet for salmon
- 1 Mixing Bowl large
- 1 Whisk for dressing
Ingredients
Salad Ingredients
- 2 salmon fillets skin removed
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion thinly sliced
Ranch Drizzle
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F to prepare for baking the salmon.
- Season the salmon fillets with salt and pepper. Place them on a baking sheet and bake for 12-15 minutes until cooked through. Allow the salmon to cool before flaking into bite-sized pieces.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix.
- In a separate bowl, whisk together mayonnaise, buttermilk, garlic powder, onion powder, dried dill, and salt and pepper until smooth.
- Add the cooled salmon flakes to the salad mixture. Drizzle with the ranch dressing, tossing gently to coat all ingredients evenly.
- Divide the salad into individual bowls and serve immediately with extra ranch drizzle on the side, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, keeping the salad and dressing separate for best results.
- Prepare the salad components in advance and store separately. Assemble and dress just before serving for freshness.
Notes
Pro Tips: Select wild-caught salmon for the best flavor. Chill the salmon before flaking for optimal texture. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter dressing. How to Serve: Pair with a crisp white wine. Storage & Freshness: Keep dressing and salad separate when storing. Make-Ahead Tips: Prepare ingredients in advance for quick assembly.