Hot-smoked salmon & egg salad

10-30 minutes 4 servings 400 kcal or less avocado avocados cherry tomato cherry tomatoes cucumber cucumbers egg eggs fish recipes hard-boiled eggs healthy recipes lunch recipes mains mixed salad quick quick recipes salad salad nicoise salmon fillet salmon fillets smoked fish spinach spring onion spring onions summer

N/A

Source

Ingredients

4 eggs

2 x 110g bags spinach , watercress & rocket, or baby spinach, washed

12 cherry tomatoes , quartered

½ cucumber , cubed

1 ripe avocado , sliced

4 spring onions

250g hot-smoked salmon fillets

3 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp capers , roughly chopped

Method

First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.

Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.

For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.