Learn how to make Dilled Salmon Salad with Lemon-Buttermilk Dressing, one of Rita's recipes for healthy arteries.

Dilled Salmon Salad with Lemon-Buttermilk Dressing


  • ¾ cup low-fat buttermilk
  • 2 scallions, finely chopped
  • Grated zest and juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon black pepper
  • 1 (7½-ounce) can salmon, drained or ½ lb. cooked salmon, flaked
  • 1 lb. small red skin potatoes, diced and steamed
  • 1 large zucchini, quartered lengthwise, sliced and steamed for 3 minutes
  • ½ red onion, thinly sliced
  • ¼ cup chopped fresh dill
  • 2 bunches arugula, trimmed
  • 2 tomatoes, cut into wedges
  • 12 Kalamata olives


  1. Dressing: In large bowl whisk together buttermilk, scallion, lemon zest and juice, mustard and pepper.
  2. Flake salmon in the same bowl. Add potatoes, zucchini, onion and dill; toss until well mixed.
  3. Divide arugula evenly between 4 plates. Top evenly with salmon salad. Place one-fourth of tomato wedges and 3 olives on each plate.

Makes 4 servings.