Cut the ends of the radish, peel (if you have a vegetable brush, you can clean and keep the skin) and cut in half lengthwise.
Using a mandolin or vegetable peel, cut thin strips.

In a bowl whisk mustard and honey
While continuing to whisk, drizzle in oil to create an emulsion.
Finish the dressing by incorporating the orange juice.
Salt, pepper to your liking.

With a brush, brush lightly with vinaigrette, one side of each radish slat to stick the 2 ends and form a cylinder.
Use the rest of the dressing to season your arugula salad in a bowl.

Using a hand blender mix avocado, sour cream and lime juice to make avocado cream.

Place the cylinders on a plate, fill them with salad, salmon cut into strips in the direction of the width, sticks of cucumbers cut in a bias.
Finish by placing avocado cream next to each cylinder.

You can also add sprouted seeds if you have any, in addition to the aesthetics they bring, subtle taste makes wonders.