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.