Avocado Cilantro Lime Dressing:

¼ avocado, peeled, pit removed

½ cup cilantro, finely chopped

2 small limes, juiced

2 tablespoons olive oil

dash of sea salt

dash of ground black pepper

dash of ground cumin

1 teaspoon honey (or other sweetener)

water, to thin

Blend all ingredients except water in a blender. If needed, add a little water to thin. Store any leftovers in fridge.

Salad:

1 cup jicama, thinly sliced

5 radishes, sliced into thin rounds

4 tangerines, peeled and sectioned

1 cup cherry tomatoes

3 endives, pulled into separate leaves

1 bunch escarole, torn into small bites

1 bell pepper, sliced thinly

3/4 avocado, cut into ½-inch slices

1 pound cooked salmon filet, broken into small pieces

Arrange the endive in a circular pattern on the plate; add the escarole on top, then the bell pepper, radish, cherry tomatoes, jicama, avocado, and salmon. Drizzle on the dressing and salt and pepper to taste. Enjoy.