Wash and dry the mixed salad greens thoroughly (use a salad spinner if available). Halve the cherry tomatoes, thinly slice the cucumber and red onion, slice the avocado and sprinkle the avocado with a drop of lemon juice to slow browning. Chop the fresh dill roughly.

Assemble base

Place the mixed greens in a large bowl or arrange on a serving platter. Scatter the cucumber, cherry tomatoes, red onion and capers evenly over the greens. Tuck the smoked salmon slices over and among the greens in gentle folds so they remain distinct. Arrange avocado slices on top or to the side. Sprinkle chopped dill over the salad.

Optional additions

If using, sprinkle toasted pine nuts or almonds over the salad for crunch. If adding soft-boiled eggs, halve them and place the halves yolk-side up on the salad.

Serve with lemon wedges passed at the table so diners can squeeze fresh lemon over the salmon and salad as desired.

Dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or agave), and minced shallot. Whisk or shake until combined.

Slowly whisk in the olive oil (or close the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, a pinch more honey for sweetness, or more mustard for tang.

Just before serving, drizzle the dressing evenly over the salad (or serve on the side). Gently toss once or twice to coat greens lightly without breaking up the smoked salmon slices.

Notes

All ingredient components have corresponding steps above: produce prep (greens, cucumber, tomato, onion, dill, avocado), assembly (salmon, capers, optional nuts and eggs), and dressing preparation/seasoning. Dress the salad right before serving to keep greens crisp.