1 Crubmle pumpernickel finely with your hands. Toast in a dry skillet until crispy, 3-4 minutes. Allow to cool on a plate.
2 Rinse tomatoes and drain. Remove stem, then cut tomatoes into slices.
3 Halve avocado lengthwise, remove pit and scoop flesh from the peel.
4 Cut avocado into thin slices and stack with tomato slices in shallow dishes. Season with sea salt and pepper.
5 Remove skin from halibut and break into bite-sized pieces. Arrange the fish pieces over salads.
6 Squeeze out lemon juice and mix the juice with mustard, oil, apple juice and vinegar into a smooth dressing.
7 Drizzle dressing over salads. Cut cress with kitchen shears from the bed. Top salads with cress and toasted breadcrumbs and serve.