Soak plum slices in a jar of apple cider vinegar overnight in the refrigerator.
Preheat oven to 375 degrees. Mix avocado oil and sea salt with brussel sprouts. Roast them whole for 20-25 minutes or until golden brown.
Once brussel sprouts are done, allow to cool. Then chop and mix with leafy greens, olives, sea salt and plum slices. Drizzle a bit of the apple cider vinegar the plum slices were soaking in on the salad.
Plate the salad and top with smoked salmon slices and pickled plum slices.