4 oz canned salmon
3 cups Bibb lettuce, torn into bite-size pieces
1/4 avocado, diced
1 pink grapefruit, sectioned
2 slices red onion
1/2 cup canned beets, drained and diced
10 pistachio nuts, shelled and chopped

Dressing:
1 Tbsp extra-virgin olive oil
2 Tbsp fresh orange juice
2 tsp white wine vinegar
1/2 tsp orange zest
1/2 tsp Dijon mustard
1 large pinch kosher salt
1 large pinch chili powder