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Make the dressing by whisking together the white balsamic vinegar, garlic, regular balsamic vinegar, dijon mustard, honey, extra virgin olive oil, avocado oil, chives, basil, and salt.
Bake one portion of salmon and grill another portion.
Make the salmon salad by dicing celery, cutting chives, and mixing with mayonnaise, dijon relish, parsley, and lemon juice.
Assemble the salad with lettuce, blanched green beans, boiled potatoes, cherry tomatoes, cucumbers, olives, the salmon salad, and the grilled salmon.