Smoked Salmon and Avocado Salad with Dill-Mustard Dressing

1.In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, chopped dill, lemon zest, and black pepper until the dressing is emulsified.

2.Place the mixed baby greens in a large shallow bowl or on a platter and lightly toss with one tablespoon of the prepared dressing.

3.Arrange the thinly sliced red onion and cucumber over the bed of greens.

4.Artfully nestle the smoked salmon pieces and avocado slices on top of the salad base.

5.Scatter the capers over the dish for a briny pop of flavor.

6.Drizzle the remaining dill-mustard dressing evenly over the salmon and avocado.

7.Serve immediately while fresh, garnished with an extra sprig of dill if desired.