Begin by washing your lettuce; remove the core, and other damaged leaves, then shred. Afterwards, de-thread your celery with a vegetable peeler, then chop finely into small thin pieces. Next, wash, trim and peel the carrots and grate them with a food processor.
Make your salad ranch dressing by washing the herbs, removing excess water, and then chopping. Also, cut some extra chives into 1-inch strips for garnish. Next, add all dressing ingredients to a blender, add sea salt and pepper for seasoning, and blend to the consistency of mayonnaise.
Season the salmon with salt and pepper. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
Finely chop the red onions. Slice the cherry tomatoes to your preferred sizes.
Transfer all your salad ingredients, including your cooked salmon, into a mixing bowl, season with salt and pepper, pour your dressing, and mix well. Next, get another salad bowl and fan the avocado on top with a hint of chopped chives and Cajun seasoning.
