As it happened; I made way too much Thai-Style Pineapple Salmon for our Easter feast; so, we had leftovers.
Also, as it happened; I came across a very nice looking recipe for a lemon basil vinaigrette that I thought would work a treat with the leftover salmon, lettuce and other assorted salad fixings.
The original recipe called for using all olive oil, which I find turns into a brick when stored in the fridge, so I went half and half
olive (actually avocado) and canola oil, which keeps the vinaigrette nicely liquid, even after hours in the fridge.
I also added a touch of sugar, because I thought the honey was good, but needed a bit of help; and, of course, my old stand-by, Aleppo pepper, to make a truly superlative 
vinaigrette.
INGREDIENTS
Vinaigrette:
•1/4 cup lemon juice, plus zest of one lemon
•1/4 cup olive oil
•1/4 cup canola oil
•1 tbsp Zippy & Sweet (or Dijon) mustard
•1 tsp honey
•2 cloves garlic
•1-1/2 tbsp fresh minced basil leaves
•1/4 tsp sugar
•1/2 tsp dried oregano
•1/4 tsp kosher salt
•1/8 tsp black pepper
•1/8 tsp Aleppo pepper
Salad:
(feel free to adjust to your preferences)
•Shredded green leaf lettuce
•Baby spinach
•Red onion, thinly sliced
•Diced carrot
•Blanched asparagus
•Feta cheese, crumbled
•Persian cucumber, thinly sliced
•Leftover Thai pineapple salmon, shredded
Combine the vinaigrette ingredients in a large beaker or blender jar. Use an immersion blender (beaker), or pulse (covered blender jar), until emulsified.
Transfer to a jar, cover, and stash in the fridge for at least a few hours to let the flavors blend.
When ready, assemble your salad in a large bowl and toss to mix well. I prefer to let people dress their own salads, but feel free to toss the vinaigrette in when you toss the rest of the ingredients.
Nice vinaigrette. Nice salad!