1. Wash and chop the broccoli and carrots into small pieces.

2. Peel, core, and dice the pumpkin.

3. Roughly chop the cashew nuts.

4. Clean and thinly slice the portabella mushrooms.

5. Cook the egg whites in a pan over medium heat until they are firm.

6. In a large bowl, mix together the broccoli, carrots, pumpkin, corn, chopped cashew nuts, and mushrooms.

7. Cut the smoked salmon into small pieces and add it to the salad.

8. Halve the avocado, remove the pit, and slice the flesh. Add it to the salad.

9. For the dressing, combine olive oil, lemon juice, salt, and pepper.

10. Pour the dressing over the salad and mix well.

11. Divide the salad onto plates and serve.