Stir through balsamic vinegar, juice of one lemon, salt, pepper and olive oil.
Peel the avocado, cut in half, remove the stone and cut the flesh into slices. Immediately drizzle with a little bit of sauce.
Select the spinach, rinse and drain on a kitchen towel.
Cut the salmon into wide strips.
Toast the slices of toast just before serving. While still warm, spread thickly with cream cheese. Mix the spinach with the remaining sauce and arrange on the toasts along with the avocado slices. Garnish with a small bit of smoked salmon and bring to the table on the spot.
Our tip: Use young, tender spinach from the farmers’ market!