Divide the baby kale and cucumber between 2 bowls.
Divide the salmon and avocado between the 2 bowls and add to the top of the kale and cucumber. Each salad will have 3 ounces of salmon and 1/4 avocado.
Drizzle with the Garlic Rice Vinegar Dressing, and sprinkle black sesame seeds on top.
For the dressing:
Combine all dressing ingredients in a small blender or food processor and process until smooth.
You can add a little bit more cucumber to thin the dressing if needed, or you can add a bit more avocado to make it thicker.
This makes about 1/2 (8 ounces) dressing, enough for 2 Tablespoons each on 4 salads.
Cucumbers add body to the dressing without a lot of calories (and hidden veggies!)If you want to make your own salmon for this salad at home, we love this Lime Cured Salmon recipe from Sprinkles and Sprouts!