Salmon Cucumber Bloom

- 1 6-8oz skinless salmon filet, sliced into small cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil
- 1 tsp lime juice
- 1/4–1/3 cup cooked white rice (sub-cooked cauliflower rice)
- 1 large cucumber, quartered and then halved
- 1 avocado, diced
- 2 tbsp spicy mayo
- 1 tbsp green onion, chopped

1. Pat the salmon dry and season with salt and pepper.
2. Heat avocado oil in a pan over medium heat. Add the salmon cubes and cook for 2-3 minutes on each side until cooked through.
3. Add lime juice to the pan, scraping up any stuck pieces of salmon. Coat the salmon in the lime juice. Remove from heat and set aside.
4. Wash the cucumber and slice each quarter into halves.
5. Assemble the dish by placing the cooked rice in the center of a plate or platter.
6. Arrange the halved cucumber slices around the rice, creating a ring.
7. Top the white rice with cooked salmon, diced avocado, spicy mayo, and chopped green onion.