Layered Salmon Salad with Creamy Tarragon Dressing
Grilled salmon with vegetables, herbs and kalamata olives with a creamy tarragon dressing.
- 8 oz Salmon fresh
- 1 ea Yellow bell pepper
- 5 ea Cherry tomatoes halved
- 10 ea Kalamata olives pitted
- 1 cup Arugula - Spinach mix or other greens
- 6 oz Greek yogurt plain, 0% fat
- 1/4 cup Mayo
- 1/4 cup Tarragon leaves fresh
- 1 tsp Lemon juice fresh
- 1/2 tsp Lemon zest
- 1 tsp Dijon mustard
- 1 tsp Red wine vinegar
- 1/2 tsp Kosher salt
- 1/2 Tsp Fresh cracked pepper
Grill the boneless, skinless salmon on a grill pan or grill until medium to medium well and set aside to rest.
While the salmon cooks, prep the veggies - wash and chop the cucumbers, peppers, and tomatoes.
Make the dressing by combining the the yogurt, mayo, tarragon, dijon mustard, red wine vinegar, lemon juice and zest in a blender. Add the salt and pepper and adjust to desired taste, then refrigerate.
Once the salmon has cooled, assemble the salads in the mason jars. Add the items in order: peppers, tomatoes, cucumbers, olives, salmon, greens and herbs.
Refrigerate. To serve place the salad on a plate and drizzle with the dressing.