In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp finely grated lemon zest, 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Salad Prep

Prepare salad ingredients

Wash and dry 6 cups mixed salad greens thoroughly (use a salad spinner if available). Pat the ripe avocados dry after peeling and pitting; slice each into even slices or medium chunks to your preference. Halve the cucumber lengthwise, thinly slice on the bias. Thinly slice one small red onion and separate into rings. Drain 2 tbsp capers. Chop 2 tbsp fresh dill finely. If using radishes, thinly slice them now. Toast 2 tbsp sliced almonds or pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden; transfer to a plate to cool.

Assemble salad

Place the 6 cups of mixed greens in a large bowl or divide between plates. Add the cucumber slices and red onion. Arrange avocado slices and the 8 oz smoked salmon over the greens, either laid out in ribbons or folded into small nests. Scatter 2 tbsp drained capers and 2 tbsp chopped dill over the top. Add optional radishes, nuts, or croutons if using.

Dress and finish

Just before serving, drizzle the prepared dressing evenly over the salad (about 2–3 tbsp per serving or to taste) and gently toss once or turn the plates to coat — be careful not to mash the avocado. Season with additional cracked black pepper and a light sprinkle of sea salt if desired. Serve with lemon wedges for squeezing over the salmon and avocado.