To make the salsa, mix the diced mango and strawberries, extra virgin olive oil, salt and pepper in a medium-sized bowl.
Toast the bread slices under the broiler until they reach the desired shade.
Fan out the thinly sliced avocado on the toasted bread slices. Add the mango salsa, followed by the pomegranate seeds (1 tablespoon per bread slice).
Garnish with a few fennel slices and dill sprigs. Add pepper to taste.