• 1 small red onion, sliced thin
  • 1 cup Apple Cider Vinegar
  • 1 clove garlic, cut in half
  • salt and pepper
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons coconut aminos
  • 1 teaspoon dry mustard
  • 1 clove garlic, grated
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 2 4 oz salmon filets
  • 1 teaspoon paprika
  • 1 teaspoon Garlic powder
  • salt and pepper
  • 2 heads of romaine, washed and sliced into thin shreds
  • 1 small English cucumber
  • 2 hard boiled Eggs
  • 1 ripe avocado, peeled and sliced thin
  • 1 cup cherry tomatoes, sliced in half
2 Servings
Prep Time 45 mins
Total Time 45 mins
Servings 2 servings


  • Mix the onions in a jar with the apple cider vinegar, garlic clove, honey, and salt and pepper. Cover the onions with water. Mix well and cover. Allow to sit in the fridge overnight.
  • For the dressing, mix the vinegar, aminos, mustard, garlic, and honey in a mixing cup. Whisk together and slowly drizzle the oil in as you continue to whisk. Continue until all the oil is added and the mixture is combined. Set aside until ready to use, vigorously whisking if it separates.
  • Preheat a nonstick frying pan to medium high heat. Season the salmon with paprika, garlic powder, salt, and pepper. Add some oil to the pan and cook the salmon about 3-5 minutes a side until browned on both sides and cooked through.
  • Build the salad starting with the lettuce, then arrange the cucumber, eggs, avocado, tomatoes, pickled onion, and salmon on the dish. Drizzle with the dressing and serve.