1. 4 slices pumpernickel bread
2. 100 g smoked salmon
3. 60 mL (¼ cup) Mediterranean microgreen blend
4. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
5. 10 mL (2 tsp.) chopped fresh dill
6. To taste, lemon slices

Avocado purée

1. 2 avocados
2. 60 mL (¼ cup) plain Greek yogurt
3. 15 mL (1 tbsp.) lemon juice (about ¼ lemon)
4. To taste, salt and freshly ground pepper

Tomato salsa

1. 1 Italian tomato, finely diced
2. 15 mL (1 tbsp.) capers, chopped
3. 15 mL (1 tbsp.) chopped red onion
4. 30 mL (2 tbsp.) chopped fresh dill
5. 15 mL (1 tbsp.) olive oil
6. To taste, salt and freshly ground pepper