In a small sauce pan on high heat combine the apple cider vinegar, water, salt and peppercorns and bring to a boil. Place the thinly sliced red onion in a bowl and once the liquid is boiling, pour it into the bowl. Let the onions marinate for at least 20 minutes.
Creamy Dill Dressing: Combine all of the dressing ingredients in a blender and blend until smooth. Taste and adjust the flavor with more salt or lemon depending on your preferences. Store in the fridge until ready to use.
Salmon: Heat the olive oil in a pan on medium heat. Season the salmon with the salt and pepper and then cook the salmon for 3 minutes per side until cooked through. Remove the salmon from the pan, place on a board and break into flakes using a fork.
Assembling the Salad- Place the shredded lettuce in a bowl, top with the radishes, sliced avocado, cucumber, flaked salmon, pickled onion and toss with the dressing right before serving.
Recipe Notes
Adapted from Every Last Bite (www.everylastbite.com)