Celebration Salmon Salad with Yogurt Ranch Dressing

Step 1: Use two forks to flake the salmon into large chunks.

Step 2: Mix the yogurt ranch dressing ingredients in a bowl. Adjust the olive oil and lemon juice to taste, then leave the dressing for 20 minutes.

Step 3: Put the pickled onion ingredients in a bowl and toss to coat. Set aside for at least 1 hour, or until the onion is softened. If you are short on time, slice the onion very finely so it pickles faster. Drain.

Step 4: Put the kale in a large bowl, drizzle with oil, and sprinkle with salt. Use your fingers to massage the oil over the leaves, making sure every part of the kale is coated. Set aside for 30 minutes or until softened.

Step 5: For nectarines or peaches, halve the fruit and finely slice it.

Step 6: For grapefruit or blood orange, segment the fruit. Squeeze the remaining juice from the membranes and mix it into the dressing.

Step 7: Put the lettuce, kale, fennel, and 1/2 cup of the onion in a bowl. Drizzle with about 1 cup of dressing and 1/3 cup of Parmesan. Toss well to coat. Taste and add more Parmesan, salt, or dressing if you like.

Step 8: Pile half of the dressed lettuce onto a serving platter. Flake half of the salmon over it, add half of the fruit, and scatter with more red onion.

Step 9: Top with the remaining lettuce, salmon, fruit, and onion; you may not need all the onion.

Step 10: Drizzle with some dressing, keeping any extra to serve on the side. Scatter the snow pea sprouts over the salad and sprinkle with the remaining Parmesan. Serve on the table for everyone to help themselves.