In a blender or food processor, add 5 tablespoons olive oil, 1/2 of an avocado, jalapeno, red onion, lime juice and sea salt and freshly ground pepper to taste. Blend 1 minute until combined.
In a medium bowl, add remaining olive oil, lemon juice and salmon. Marinate in the refrigerator for 20 minutes.
On an indoor or outdoor grill, over medium high heat grill fish 3 to 4 minutes per side until cooked through.
In a large bowl, add mesclun, remaining avocado, olives, tomatoes and toss with avocado vinaigrette. Serve salmon on top of salad.
Notes
SERVING SUGGESTION: Steamed broccoli.VEGETARIAN: Use Tempeh instead of salmon steaks.GLUTEN FREE: Make sure black olives are gluten free.NUTRITION: 488 Calories; 30g Fat; 41g Protein; 16g Carbohydrate; 8g Dietary Fiber; 88mg Cholesterol; 500mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat.