Salmon Avocado Salad

INGREDIENTS

wild salmon fillets (4 oz each)

1 tbsp

Dijon mustard (divided)

3/4 tsp

dried parlsey

1/2 tsp

kosher salt

fresh black pepper (to taste)

1/4 cup

chopped red onion

4 tsp

extra virgin olive oil

2 tbsp

apple cider vinegar (recommend: Braggs)

1/8 tsp

garlic powder

1 cup

halved cherry tomatoes

8 oz

avocado (diced (from 2 small))

4 cups

chopped romaine lettuce

1 1/2 cups

red cabbage (shredded)