1 lb salmon fillet
1 tbsp olive oil
sea salt and freshly-ground pepper, to taste
2 pickle-sized cucumbers, peeled and chopped into 1/2" pieces
1 large sprig fresh peppermint
4 large leaves frisee, coarsely-chopped (should be about 1.5 cups)
Juice of 1/2 meyer lemon
1 tbsp high-quality olive oil
1 ripe avocado, cut into 1" chunks
Heat grill to medium-high. Brush salmon with olive oil and season with salt and pepper. Grill, skin side down, until it flakes with a fork, being careful not to overcook. Set aside.
Meanwhile, combine cucumbers, peppermint, frisee, olive oil and lemon juice in a medium-sized mixing bowl. Toss until thoroughly combined. Add avocado and stir gently to combine. If it's properly ripe, the avodaco will break down and combine with the olive oil/lemon 'dressing', giving it the effect of a creamy (but dairy-free!) dressing.
To serve, make a bed of the vegetable mixture in a shallow bowl and top with 1/4 of the salmon fillet.
For the "fish-free", consider using chicken in place of the salmon; just cut it into strips before putting it on the salad and spritz it with a little extra meyer lemon juice to help meld the flavors.