Flake salmon: Use two forks to flake salmon into large chunks.

Dressing: Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste. Leave 20 minutes.

Pickle Onions: Place ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle). Drain.

Marinated Kale: Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.

Nectarines/peaches option- halve then finely slice.

Grapefruit/blood orange option - segment per video. Squeeze all remaining juice out of the membrane after segmenting, mix into dressing.

Place lettuce, kale, fennel, 1/2 cup onion in bowl. Drizzle with about 1 cup dressing and 1/3 cup parmesan. Toss well to coat. Taste, add more parmesan or salt if you want, or more dressing.

Pile half dressed lettuce onto serving platter. Flake over half the salmon and half the fruit. Scatter with more red onion.

Top with remaining lettuce, salmon, fruit and onion (might not use all onion).

Drizzle with some dressing (might not use all, serve remainder on side). Scatter over snow pea sprouts, sprinkle with remaining parmesan. Place on table and let everyone help themselves!