Pecan Free Paleo Smoked Salmon Breakfast Salad
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Learn more →Ingredients
2 servings
For the salad
- 4 large eggs
- 4 oz cold-smoked salmon, thinly sliced
- 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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