Score & season salmon with salt, garlic blend, juice of one lime, & crushed pepper. Allow to marinate in the refrigerator overnight or for 30 minutes. 

Rinse & dry lettuce & mixed greens. Chop & set aside.

Heat a skillet over medium heat & cook bacon slices until crisp. Once cooked, remove from the skillet, & allow to drain on paper towels. Once cooled, chop into pieces. 

Place salmon filet in skillet & cook for 6 minutes on each side. Once cooked, allow to rest before cutting.

Add eggs to boiling water & allow to cook for 10 minutes. Once cooled, peel & slice into quarters. 

Simmer vinegar & sugar over medium heat. Then, add to a mason jar. Add thinly sliced onions into the jar. Let it sit for 30 minutes.

Cut grape tomatoes in halves & avocado into slices 

Place chopped lettuce on a large baking sheet covered in foil. Arrange the ingredients on a bed of lettuce rows: bacon, pickled onions, avocado slices, grape tomatoes, boiled eggs, pickled onions, & salmon. Drizzle with Primal Kitchen Ranch Dressing or a dressing of your choice.