1. Cut the avocado in half and remove the pit. Slice each avocado half into two long slices. Lay two slices of cheese on each chilled plate. Wrap avocado slices with slices of salmon and place two on top of each plate. In a small mixing bowl, whisk together the olive oil and citrus juice with chives, capers; salt and pepper to taste. Drizzle equal amounts of dressing on each plate. Sprinkle top decoratively with finely juilenned slices of citrus peel and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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