Anti Inflammatory Paleo Smoked Salmon Breakfast Salad

Total time23 min

Prep time15 min

Cook time8 min

Anti Inflammatory Paleo Smoked Salmon Breakfast Salad

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Ingredients

2 servings

For the salad

4 large eggs
4 oz cold-smoked salmon, thinly sliced
Spence Nova Lox New York Style - 4 Oz
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4 cups mixed greens
1 avocado, halved, pitted, and sliced
½ english cucumber, thinly sliced
4 radishes, thinly sliced
2 tbsp capers, drained

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp dijon mustard
1 tbsp fresh dill, finely chopped
¼ tsp fine sea salt
¼ tsp black pepper, freshly ground

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Fill a small saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs into the boiling water, reduce the heat to a steady simmer, and cook for exactly 7 minutes for a set white and a jammy, slightly soft yolk. Transfer the eggs immediately to a bowl of ice water and let them cool for 3 minutes, then peel and halve lengthwise.
2
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dill, salt, and pepper until the dressing is emulsified and uniform.

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