Grilled Salmon Salad with Creamy Cilantro Lime Dressing 

Ingredients:

For the Creamy Cilantro Lime Dressing:

1/3 cup olive oil
1/4 cup lime juice (more to taste)
1/2 cup mayonnaise
1/2 teaspoon salt
2 garlic cloves
1/2 jalapeño, sliced (more for more heat)
1/2 teaspoon honey (more to taste)
1/2 cup cilantro, packed (tender stems OK)
For the Salad:

4 pieces of salmon (4-6 ounces each; or substitute with steelhead or ocean trout)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
5 ounces O Organics® baby arugula
3 Turkish cucumbers, sliced and salted
1/4 cup red onion, thinly sliced
1 cup cherry or grape tomatoes, sliced in half
2 avocados, sliced
1/3 cup toasted pumpkin seeds
1/3 cup cotija cheese, crumbled
Cilantro leaves for garnish
Instructions:

Make the Dressing:
In a blender or food processor, combine the olive oil, lime juice, mayonnaise, salt, garlic cloves, jalapeño, honey, and cilantro. Blend until smooth and creamy. Adjust seasoning and lime juice to taste. Set aside.
Prepare the Salmon:
Preheat your grill or grill pan over medium-high heat. Season the salmon pieces with salt, chili powder, and cumin.
Grill the salmon for about 4-5 minutes on each side, or until cooked through and flaky. Remove from the grill and let it rest for a few minutes.
Assemble the Salad:
In a large bowl, combine the baby arugula, sliced cucumbers, red onion, cherry tomatoes, and sliced avocados. Toss gently to combine.
Serve:
Divide the salad among plates, top with grilled salmon, and drizzle with the creamy cilantro lime dressing. Sprinkle with toasted pumpkin seeds and crumbled cotija cheese. Garnish with additional cilantro leaves.