1/2 organic cucumber, peeled & sliced on angle about 1/4” think
1/2 block vegan Violife feta cheese
1/2 organic avocado
1 package wild caught Smoked Salmon
Peel and slice cucumbers on an angle about 1/4 inch thick. I use a mandoline for slicing. Make sure you wear a glove when using these. Arrange as the base layer of the stack.
Slice the vegan cheese to 1/8’ thick. Layer on the cucumber as the next layer.
Slice the avocado on an angle the long way, about 1/8” thick,
Cut up the smoked salmon in small rectangles about the size of the cucumber, Stack on the top of the avocado.
Squeeze the lemon on top of all the stacks.
Sprinkle with a little bit of sea salt.