Cowboy Ciao “Stetson” Salad (Mediterranean-Lean + Salmon)

The Scottsdale classic, rebalanced for the Mediterranean pattern: arugula, tomatoes, avocado, pearl couscous, pepitas, currants—and 2–3 oz salmon (poached or smoked) for protein and omega-3s.

Hands-on: ~20 min  |  Yield: 2 generous servings (or 4 sides)

Ingredients

Dressing — Classic Pesto Ranch

• 1/4 cup basil pesto
• 1/2 shallot, roughly chopped
• 1/2 cup aioli (garlic mayo) or mayonnaise
• 1/2 cup buttermilk
• 1 tbsp fresh lemon juice
• 1/4 tsp coarsely ground black pepper
• Salt to taste

Dressing — Mediterranean-Lean Option

• 1/4 cup basil pesto
• 1/2 shallot, roughly chopped
• 1/3 cup plain Greek yogurt + 1 tbsp extra-virgin olive oil
• 1/2 cup low-fat buttermilk (or 1/4 cup lemon juice + 1/4 cup water)
• 1 tbsp fresh lemon juice
• Black pepper + salt

Salad

• 1/3 cup cooked Israeli (pearl) couscous (whole-wheat if available)
• 2 oz (~2 cups loosely packed) arugula, chopped
• 1/3 cup Roma tomatoes, diced
• 1/3 cup avocado (or guacamole)
• 1 tbsp Asiago (or Pecorino), finely crumbled
• 1 tbsp toasted pepitas
• 2 tbsp dried black currants (or finely chopped raisins)
• 2 tbsp very sweet dried corn (optional)

Salmon (choose one, for 2 servings)

• 5–6 oz poached salmon, flaked (2–3 oz per serving)
• — or — 5–6 oz smoked salmon, sliced (2–3 oz per serving)

Method

1. Blend dressing: Blend pesto, shallot, and aioli (or yogurt + olive oil). Add buttermilk, then lemon and pepper. Salt to taste; chill. Makes ~1 1/4 cups; you’ll use about half.
2. Prep salmon: Poach gently 6–8 minutes in lightly salted water with a lemon slice, then flake; or slice smoked salmon into ribbons.
3. Build the bowl: Combine arugula, couscous, tomatoes, avocado, cheese, pepitas, currants, and dried corn (if using). Top each serving with 2–3 oz salmon.
4. Dress & taste: Toss with ~1/2 the dressing (or drizzle over plated portions). Adjust lemon, salt, and pepper.

Mediterranean-Diet Points (house system)

• Veg + EVOO = +1
• Whole grains (couscous) = +1
• Fish (salmon 2–3 oz) = +1
• Nuts/Seeds (pepitas) = +1 (small portion)
• Dairy (modest cheese or yogurt) = +0–1

Optional: Add 1/2 cup chickpeas per serving for +1 legume point and extra fiber.

Nutrition (estimates per serving)

Assumes yogurt–EVOO dressing, ~1/4 cup per serving. Values vary with brands and salmon style.

*Taste before salting; pesto, cheese, and smoked salmon contribute sodium.

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