Smoked Salmon & Avocado Salad

Ingredients

• 227 g (8 oz)high-quality cold-smoked salmon, thinly sliced
• 142 g (5 oz)spring mix, butter lettuce or rocket
• 2 largeripe but firm avocados
• 4 largeeggs
• ¼ of a mediumred onion, very thinly sliced
• ½English cucumber, thinly sliced into half-moons
• 2 tablespoonscapers, drained and rinsed
• 3 tablespoonsfresh dill, chopped, divided
• 120 ml (½ cup)extra-virgin olive oil
• 60 ml (¼ cup)freshly squeezed lemon juice
• 1 tablespoonDijon mustard
• ½ teaspoon, or to tastekosher salt
• ¼ teaspoonfreshly cracked black pepper

Instructions

1. 1

   Cook the eggs

   Put the eggs in a saucepan and cover them with cold water by 2.5 cm (1 inch). Bring the water to a rolling boil, then turn off the heat, cover the pan and leave the eggs for 7 minutes for jammy yolks. Transfer them to an ice bath to cool, then peel and quarter.

2. 2

   Mix the vinaigrette

   Whisk the lemon juice, Dijon mustard, 1 tablespoon of the chopped dill, salt and pepper in a small bowl. Gradually drizzle in the olive oil while whisking continuously, until the dressing is emulsified.

3. 3

   Prepare the vegetables

   Wash the greens and dry them thoroughly. Thinly slice the red onion and cucumber.

4. 4

   Dress the greens

   Toss the greens and cucumber in a large bowl with about half of the vinaigrette, until lightly coated.

5. 5

   Add the toppings

   Peel and slice the avocados. Arrange the avocado, quartered eggs and sliced red onion over the greens.

6. 6

   Finish the salad

   Drape the smoked salmon over the salad. Scatter over the capers and remaining 2 tablespoons of dill, drizzle with the remaining vinaigrette and serve immediately.

What is smoked salmon and avocado salad?

This American-style composed salad brings together smoked salmon, avocado, eggs and crisp vegetables over a bed of greens. Its cool, rich and tangy flavours make it satisfying enough to serve as a main meal.

The combination draws on familiar brunch and deli ingredients rather than a single traditional formula. Here, a lemon-Dijon dressing and fresh dill tie the smoky fish and creamy avocado together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 20g protein, 10g carbs, 46g fat.

The greens and vegetables contribute most of the carbohydrates and fibre, while avocado and olive oil supply much of the fat. Salmon and eggs are the main protein sources; the smoked salmon, capers and added salt also make the dish a source of sodium. For a balanced plate, serve a smaller amount of dressing and add a slice of wholemeal bread if you want more carbohydrate.

Choosing the ingredients

Salmon: Cold-smoked salmon is already ready to eat, so it only needs arranging over the salad. Thin slices fold easily and distribute its savoury flavour throughout the dish.

Avocado: Choose fruit that yields slightly to gentle pressure but is still firm enough to slice. Ripe-but-firm pieces hold their shape when added to the greens.

Greens: Spring mix, butter lettuce or rocket all work; choose leaves that are fresh and crisp. Dill, capers and red onion supply aromatic, sharp and briny contrasts.

Getting the eggs right

The covered, off-heat rest gives the eggs a jammy centre while setting the whites. Follow the 7-minute timing, then cool them in an ice bath so they stop cooking and are easier to handle.

Peel the eggs once they are cool, and quarter them just before arranging the salad. A gentle touch helps keep the yolks intact.

Emulsifying the vinaigrette

Mustard: Whisking Dijon with the lemon juice and seasonings before adding oil helps the dressing come together. Add the oil in a slow stream while whisking continuously.

Texture: The finished vinaigrette should look blended rather than separated. If it splits while standing, whisk it again before dressing the salad.

Keeping the salad crisp

Dry leaves: Thoroughly dry the washed greens so water does not dilute the vinaigrette. Toss them with only about half the dressing at first, just until lightly coated.

Timing: Assemble the avocado, eggs and salmon close to serving time. The recipe serves immediately after the remaining dressing and toppings are added, which helps preserve the greens' texture.

Serving ideas

Serve the salad as a complete lunch or light dinner, with the eggs and salmon providing substance alongside the greens. Crusty bread or boiled new potatoes make a useful addition if you want a heartier plate.

A little extra lemon can brighten the finished salad, while the remaining dressing can be offered at the table for anyone who wants more.

Recipe notes & tips

• Dry the greens thoroughly after washing so the dressing clings to the leaves.
• Whisk the olive oil in gradually for a smoother vinaigrette.
• Rinse and drain the capers well to keep their briny flavour from overpowering the salad.
• Slice the avocado just before assembling to limit its exposure to air.
• Taste the vinaigrette before adding extra salt, as smoked salmon and capers are already savoury.

Variations

• Add tomatoes: Halved cherry tomatoes bring a juicy, sweet contrast.
• Use another leaf: Choose watercress or baby spinach in place of the listed greens.
• Add radishes: Slice them thinly for a crisp, peppery bite.
• Make it more herby: Add extra chopped dill to the vinaigrette or over the finished salad.
• Swap the citrus: Use lime juice instead of lemon for a slightly different tang.

Common mistakes to avoid

• Wet greens: They dilute the dressing; dry the leaves thoroughly before tossing.
• Overcooked eggs: They lose the jammy yolk; turn off the heat once the water boils and time the covered rest for 7 minutes.
• Broken vinaigrette: Adding the oil too quickly can leave it separated; drizzle it in slowly while whisking.
• Overdressed leaves: Too much dressing can weigh down the greens; start with about half and add the rest at the end.
• Soft avocado: Very ripe slices can collapse; use avocados that are ripe but still firm.

How to store

For the best texture, serve the assembled salad immediately. If preparing ahead, refrigerate the undressed components and vinaigrette separately in covered containers for up to 1 day, then slice the avocado and assemble just before serving. This salad is not suited to reheating.

Frequently asked questions