4 heads little gems lettuce ( or baby romaine), 1 per person
Preheat grill. In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub. Make the dressing. Whisk all ingredients in a small bowl. Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy. Quarter lettuce 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 gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.