Serves 1

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

How to make:

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.