Smoked Salmon & Avocado Salad
Ingredients
- 8 ounces high-quality cold-smoked salmon, thinly sliced
- 5 ounces of a spring mix, butter lettuce, or arugula
- 2 large, ripe but firm avocados
- 4 large eggs
- 1/4 of a medium red onion, very thinly sliced
- 1/2 of an English cucumber, thinly sliced into half-moons
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons fresh dill, chopped, divided
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Cook the Eggs: Place eggs in a saucepan, cover with cold water by one inch. Bring to a rolling boil. Once boiling, turn off heat, cover, and let sit for 7 minutes for a jammy yolk. Transfer to an ice bath to cool, then peel and quarter.
- Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, 1 tablespoon of the chopped dill, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified.
- Prep the Vegetables: Wash and thoroughly dry the mixed greens. Thinly slice the red onion and cucumber.
- Assemble the Salad Base: In a large bowl, toss the mixed greens and cucumber with about half of the vinaigrette until lightly coated.
- Add Main Ingredients: Peel and slice the avocados. Arrange the avocado slices, quartered eggs, and sliced red onion over the greens.
- Finish and Serve: Drape the smoked salmon slices over the salad. Sprinkle with capers and the remaining 2 tablespoons of fresh dill. Drizzle with the remaining vinaigrette and serve immediately.
Notes
For the best texture and flavor, use ripe but firm avocados that yield slightly to gentle pressure. This prevents them from turning mushy in the salad.