Step 1

Peel avocado and cut in half. Lay avocado cut side down and thinly slice lengthwise. Fan out avocado until the shape you need. Set aside for assembly.

Step 2

Remove cold smoked salmon from packaging.

Step 3

Use a Y peeler to shave zucchini lengthwise into long, thin ribbons. Repeat with both zucchini.

Step 4

Wash and pick mint leaves from the stalk. Roughly tear up for assembly.

Step 5

Wash and rinse arugula leaves.

Step 6

In a small mixing bowl, add creme fraiche, chopped dill, honey, lemon juice, salt and pepper.

Step 7

Mix well until combined.

Step 8

In a medium mixing bowl, add zucchini ribbons, mint leaves, arugula and capers.

Step 9

Drizzle with extra virgin olive oil and squeeze half of the lemon.

Step 10

Toss green salad components together until covered.

Step 11

This step is optional. Place a slice of sourdough toast on a plate.

Step 12

Layer two slices of smoked salmon on top.

Step 13

Next to smoked salmon, place ¼ sliced avocado.

Step 14

Separate the green salad component into four equal portions. Add one portion on top next to the smoked salmon.

Step 15

Use a spoon and smear a dollop of dill crème fraîche next to the salad.

Step 16

Season with salt and pepper.