• 1/2 red onion
• 2 tablespoons red wine vinegar
• Boston lettuce leaves
• 1 avocado
• aleppo pepper flakes
• 3 roasted beets quartered
• 2 orange peeled, cut into segments
• 1 grapefruit peeled, cut into segments
• 1 large tomato halved, cut into 1/4" thick slices
• 1/2 English cucumber sliced
• 1 pound Slow Roasted Citrus Salmon
• flakey salt such as fleur de sel or Maldon salt

Citrus Shallot Vinaigrette

• 1 tablespoon shallot minced
• 2 tablespoons fresh lemon juice or orange juice
• 1 1/2 teaspoon rice wine vinegar
• 1 garlic clove smashed
• 5 tablespoons extra virgin olive oil
• salt and pepper to taste