• Using a medium skillet, bring to medium heat. Drizzle with 1-2 tbsp olive oil. Place the seasoned (salt and pepper) salmon skin-side down and cook for about 4-5 minutes. While cooking, rub each serving of salmon with olive oil. Then flip to cook the other side, cooking until you can easily tease a flake of the meat away. Make sure not to overcook. Remove from the stovetop and let sit until you are ready to combine with the remaining ingredients and dressing.
• Peel the cucumber. Slice in half length-wise. Using a spoon, remove the seeds so the finished meal doesn't not hold too much water and dilute the dressing. Slice each half again - horizontally from top to bottom. Then cut into 3 inch (length), pencil-width, matchsticks. Place in a medium mixing bowl.
• Slice the avocados in half, remove the pit and remove the skin (with a spoon is easiest for me). Slice into rough 1-2 inch bit-size pieces. Toss into the mixing bowl with the cucumbers.
• Add the 10-12 basil leaves to the cucumber and avocado mixture. Don't mix just yet.

Make the Dressing

• Using a blender, add all of the ingredients - olive oil, lime juice, salt and pepper and basil leaves. Additionally, add 1-2 teaspoons of water. Blend until a beautiful green with specks. About 30 seconds to a minute.
• Pour the dressing over the cucumber and avocado mixture. Gently toss to combine.
• Break into rough, bite-size pieces, the salmon. Place the salmon in the salad bowl you will be using if you are presenting as one dish. If you are serving in the kitchen onto individual places, place the tossed green salad (sans salmon) on each place. Place the salmon onto each place (on top of the avocado and cucumber mix).
• Serve warm (have the cucumber and avocado salad dressed and ready for the just-cooked-salmon). Pair with a chilled glass of rosé or favorite white wine. Enjoy!