In a medium mixing bowl, combine the walnuts, paprika, salt, brown sugar, and melted butter.
Lay out walnuts on a sprayed cookie sheet.
Bake for 5-7 minutes, or until golden brown.
Lay out to cool.
Preheat oven to 400ᵒF.
Mince garlic and cilantro.
Mix together the garlic, cilantro, olive oil, salt, and pepper in a medium mixing bowl.
Rub salmon with the marinade and broil skin side down for 10-12 minutes, or until the salmon reaches 145ᵒ F.
In a blender, mix together the avocado, water, mayonnaise, cilantro, and sprinkle with salt.
Slowly drizzle apple cider vinegar while blending.
Add additional salt to taste.
Refrigerate until needed.
Rinse strawberries in cold water, cut stems off and quarter.
Rinse spring mix and spinach then mix together in a large mixing bowl.
Gather candied walnuts.
Gather baked salmon.
Gather crumbled goat cheese.
Place spinach and spring mix on plate.
Top with strawberries, candied walnuts, goat cheese, and baked salmon.
Drizzle dressing on top.
Garnish with cilantro sprig.
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