1 3⁄4 ounces (50g) arugula
1 3⁄4 ounces (50g) endive leaves
3 1⁄2 ounces (100g) smoked salmon slices
1⁄2 cup (80g) avocado, peeled, stoned, and sliced
1⁄2 cup (50g) celery including leaves, sliced
1⁄8 cup (20g) red onion, sliced
1⁄8 cups (15g) walnuts, chopped
1 tablespoon capers
1 large Medjool date, pitted and chopped
1 tablespoon extra virgin olive oil
juice of 1⁄4 lemon
1⁄4 cup (10g) parsley, chopped
Place the salad leaves on a plate or in a large bowl.
Mix all the remaining ingredients together and serve on top of the leaves.