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Blackened Salmon Salad with Avocado Ranch Dressing


3 teaspoons cumin
3 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 (4-ounce) salmon fillets, skin removed
2 teaspoons canola oil

1/2 avocado, skin removed and roughly chopped
1/3 cup low fat Greek yogurt
2 teaspoons olive oil
1 lime, juiced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 cup plus 2 tablespoons buttermilk
Salt and freshly ground black pepper, to taste

8 cups salad greens
1 cup grape tomatoes
1 medium cucumber, sliced

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