1: Prepare the salad by combining little gem lettuce, celery, cucumber, fresh dill, fresh tarragon, avocado, and crumbled rice cake.
2: For the dressing, whisk together extra virgin olive oil, red wine vinegar, dijon mustard, sour cream, sea salt, and black pepper.
3: Top the salad with pan-seared salmon and drizzle with the sour cream dressing before serving.
