Ensalada de salmón ahumado y aguacate

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   Prep the Vegetables: Wash and thoroughly dry the mixed greens. Thinly slice the red onion and cucumber.

4. 4

   Assemble the Salad Base: In a large bowl, toss the mixed greens and cucumber with about half of the vinaigrette until lightly coated.

5. 5

   Add Main Ingredients: Peel and slice the avocados. Arrange the avocado slices, quartered eggs, and sliced red onion over the greens.

6. 6

   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.