Prepare Fresh Components: Wash all produce thoroughly. Zest the lime, then juice it to measure the required amount. Thinly slice the cucumber and set it aside. Finely mince the shallot. In a small dish, combine the chopped dill and chives.

Make the Savory Avocado Base: In a medium bowl, scoop the flesh from the avocados. Add the fresh lime juice, lime zest, minced shallot, garlic powder, and cracked black pepper. Use a fork to gently mash the ingredients together until you reach your desired consistency. The combination of garlic powder and citrus zest provides a savory depth that replaces the need for added salt.

Toast the Bread: Arrange the bread slices in a single layer on a baking sheet. Place the sheet under a broiler set to high for 60 to 90 seconds per side, until the bread is golden-brown and crisp. Let the toasts cool for about 2 minutes to retain their crunch.

Assemble the Toasts: Generously spread the avocado mixture over each slice of toast, covering it to the edges. Drape the slices of low-sodium smoked salmon over the avocado, then artfully arrange the thin cucumber slices on top.

Garnish and Serve: Lightly drizzle each toast with extra virgin olive oil. Sprinkle with the fresh dill and chive mixture and the unsalted toasted sesame seeds. Serve immediately with lime wedges on the side for a final burst of acidity.