Smoked Salmon, Avocado & Poached Egg Salad 

Servings: 1–2
Prep time: 10 minutes
Cook time: 5 minutes

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Ingredients

For the salad base

• 2 cups mixed salad greens (baby spinach, arugula, lettuce)

• ½ English cucumber, thinly sliced

• 1 ripe avocado, sliced

• 120–150 g smoked salmon slices

• 1 lemon, cut into wedges

• Fresh dill (optional, for garnish)

For the poached eggs

• 2 large eggs

• Water (for poaching)

• 1 tbsp white vinegar (optional, helps egg whites set)

For seasoning / dressing

• Extra virgin olive oil (1–2 tbsp)

• Freshly ground black pepper

• Sea salt (to taste)

• Optional: a squeeze of lemon juice or a light mustard–lemon vinaigrette

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Instructions

1. Prepare the salad base

Wash and thoroughly dry the salad greens. Arrange them evenly in a wide bowl. Scatter the cucumber slices over the greens for freshness and crunch.

2. Add smoked salmon and avocado

Gently drape the smoked salmon slices around the bowl. Fan out the avocado slices and season lightly with salt and black pepper to enhance their flavor.

3. Poach the eggs

Bring a medium pot of water to a gentle simmer (not a rolling boil).
Add vinegar if using. Crack each egg into a small bowl, then carefully slide it into the water.
Poach for 2½–3 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towels.

4. Assemble

Place the poached eggs in the center of the salad. Sprinkle with black pepper and a pinch of salt. Garnish with fresh dill if desired.

5. Finish and serve

Drizzle lightly with extra virgin olive oil and add a squeeze of fresh lemon just before serving. Serve immediately while the eggs are warm.

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Tips

• For extra protein, add an additional egg or more salmon.

• For a fuller meal, serve with toasted sourdough or whole-grain bread on the side.

• If avoiding eggs, replace them with soft tofu or extra avocado.

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Flavor Profile

Fresh, creamy, and savory with a balance of smoky salmon, rich egg yolk, crisp greens, and bright citrus—ideal for a healthy breakfast, brunch, or light lunch.