leftover grilled salmon steak, flaked
1 cucumber, diced
1/2 cup chopped onion OR 1 green onion, diced
1 (3 oz.) can sliced ripe black olives, drained

DRESSING:

1/8 tsp. garlic powder (or 1 clove fresh garlic)
1/8 tsp. dried oregano
1/8 tsp. dried thyme
1/2 tsp. dried dill
juice of 1/2 lime
1 cup non-fat yogurt
1 cup light mayonnaise
1 tbsp. olive oil

Combine vegetables and olives in a large bowl. Mix together spices, lime juice, yogurt, mayonnaise and olive oil in a smaller bowl.

Pour the yogurt/mayonnaise/herb mixture over the flaked salmon.

Cover and refrigerate at least 2 hours or overnight.

Serve chilled on mixed greens, by itself, or stuffed into pita pockets.

Submitted by: TTH