In a large mixing bowl, combine the flaked salmon, mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, and fresh dill. Mix until well combined.
Season the mixture with salt and pepper to taste. Adjust the flavors according to your preference.
Chill the salmon salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
To serve, place a generous handful of mixed greens on each plate. Top with a scoop of the salmon salad.
If desired, add slices of avocado on top and serve with lemon wedges on the side for an extra burst of flavor.