Salmon, Butter Leaf, and Avocado Salad - alive magazine

Ingredients

• 1 small avocado, peeled and chopped
• 1 garlic clove, minced
• 2 cups (500 mL) buttermilk
• 2 Tbsp (30 mL) fresh basil, chopped
• 2 Tbsp (30 mL) fresh tarragon, chopped
• 1 Tbsp (15 mL) rice wine vinegar
• 1 Tbsp (15 mL) extra-virgin olive oil
• Sea salt, to taste
• 1 head butter or Boston lettuce
• 1 - 8 oz (250 g) filet cooked salmon, at room temperature
• 1/2 English cucumber, thinly sliced
• 3 Tbsp (45 ml) shelled hemp hearts (optional)