Place the sliced cucumbers in a medium-sized bowl with the apple cider vinegar and silk chili flakes. The cucumbers should be covered by the apple cider vinegar.
Stir to combine and leave in the fridge until serving.
Sesame Crusted Salmon Bowl and Dressing
Preheat the oven to 400 degrees F.
Chop the broccoli into bite-size pieces and toss in 1-2 tbsp of avocado oil, 1 tsp of salt and 1 tsp of pepper. Set the additional 2 tbs of avocado oil aside.
Roast the broccoli on a lined baking sheet for about 20 minutes or until the broccoli is tender. Set aside.
While the broccoli is roasting, prepare the Creamy Tahini Dressing by placing all ingredients in a food processor and blending until smooth. Set aside.
Heat a large pan over medium.
On a large plate combine ½ tsp salt and the sesame seeds. Make a flat layer on the plate.
Coat each side of the salmon cubes in the sesame seed mixture.
Add 1 tbsp of avocado oil to the hot pan. Cook the salmon cubes for about 3 minutes on each side.
Assemble the bowl with 1 cup of spinach, ½ cup of broccoli, ¼ cup quick pickled cucumbers, ½ cup salmon, creamy tahini dressing and garnish of choice (see notes below).