Avocado Antipasto Salad - California Avocados

Ingredients

• 1 (12-oz.) salmon fillet
• 1/8 tsp. sea salt
• 1/8 ground pepper
• 4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil)
• 3 slices fresh lemon
• Juice of ½ lemon (divided)
• 1/2 cup white wine (optional)
• 1/2 cup water (use 1 cup if omitting wine)
• 1/2 cup balsamic vinegar
• 1 Tbsp. brown sugar
• 1 cup cherry or grape tomatoes, cut in half
• 1 English cucumber, sliced
• 4 whole roasted red peppers (jarred, drained), cut into strips
• 1 cup marinated artichoke hearts (jarred, drained), cut into quarters
• 1/4 cup pitted Greek olives, drained
• 1 ripe Fresh California Avocado, seeded, peeled and sliced
• 1/4 cup fresh basil leaves (lightly packed)