Cowboy Caio’s Stetson Salmon Chopped Salad

salmon chopped salad in black bowl and silver salad tossers

Yield: 4 servings

Prep:  30 minutes

Total Time: 35 minutes


Creamy Basil Buttermilk Dressing

½ Mayonnaise

⅛ c. Buttermilk

¼ Parmigiano Reggiano Cheese (finely grated)

8 Basil Leaves (roughly chopped)

1 Garlic Clove (minced)

½ tsp. Black Pepper (freshly ground)

Salmon Chopped Salad

3 c. Baby Arugula

¾ c. Cold Smoked Salmon

1 c. Israeli Couscous (cooked & cool)

1 Tbsp. Extra Virgin Olive Oil 

¾ c. Grape or Cherry Tomatoes (halved)

12 Basil Leaves (sliced)

1 ½ Tbsp. Aged Balsamic Vinegar

¼ c. Zante Currants

¼ c. Pepitas (toasted and salted)

¼ c. Asiago Cheese (finely grated)

¾ c. Fresh Corn (lightly steamed or boiled)

½ of 1 Large Avocado (diced)


Creamy Basil Buttermilk Dressing

  1. Place the mayonnaise, buttermilk, parmigiano-reggiano cheese, basil leaves, garlic, and black pepper into a food processor. Pulse until a smooth and creamy dressing has formed. 

Salmon Chopped Salad

  1. In a large salad bowl, create a bed of arugula for the other ingredients to rest on. 
  2. Use the cold smoked salmon to build the first row of salad toppings. The second row is made up of cooked israeli couscous and olive oil. First combine the israeli couscous and the extra virgin olive oil in a small bowl. Lightly toss the mixture, ensuring every piece of couscous has a light coating of the olive oil. Now, create the second row of salad toppings. 
  3. In a separate bowl, toss together the tomato halves, basil, and aged balsamic vinegar. Then, create the third row of salad toppings. 
  4. In another separate bowl, stir together the zante currants, toasted pepitas (a.k.a pumpkin seeds), and asiago cheese. Create the fourth row of salad toppings.
  5. The fifth and sixth rows are very easy going. The fifth row is made up of corn and the sixth is made up of diced avocado. 


  1. Simply pour the dressing on top of the entire salad, and toss. Serve!
  2. Enjoy!