Teriyaki Salmon Bowl

• 200 g mixed leaves
• 1 lebanese cucumber, sliced
• 0.5 avocado
• 250 g brown rice, cooked
• 100 g hot smoked salmon fillet
• 2 tbsp extra virgin olive oil
• 1 tbsp soy sauce (or tamari is GF)
• 1 tbsp honey
• 1 tbsp white wine vinegar