Dice the onion and saute on med-high with the avocado oil until glossy, add meat and a little salt and pepper, cook through. Add the mustard at the end stir and set the meat off to the side to cool down a little before topping it on your salad.
Prep the veggies; half the cherry tomatoes, dice the pickles, tear or chop up the greens mix.
On two plates divide the greens up as the base, divvy up all the ingredients on each plate.
Dressing; combine all ingredients together, add salt and pepper to taste. Divide up evenly to each salad - enjoy!
I like to mix it all together "chopped" style so you get an "animal style" bite every time!