Mexican Grilled Salmon with Avocado Salsa

Preheat the grill.

In a small bowl, make the rub - mix Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Ground Cumin (2 tsp), and Chili Powder (2 tsp).

Rub all sides of each of the Salmon Fillets (4) with the spice rub.

Make the dressing. In a small bowl, whisk together Greek Yogurt (1/2 cup), juice of Lime (1), Garlic (1 clove), Olive Oil (1 Tbsp), Fresh Cilantro (4 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp).

Make the salsa, in a medium bowl, mix the Cucumber (1 cup), Fresh Cilantro (2 Tbsp), zest and juice of the Lime (1), Jalapeño Pepper (1/2), Olive Oil (2 tsp) and Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Then gently fold in the Avocado (1).

Quarter Little Gems Lettuce (4 heads) vertically. Set aside.

Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness. Preferable medium or medium rare.

To assemble: Toss lettuce gently with a little dressing, just enough to coat. Lay the dressed lettuces on each plate, creating a bed for the salmon.

Place salmon on top, then spoon avocado salsa over top. Serve with lime wedges and cilantro sprigs. Enjoy!