This fresh and vibrant salad is packed full of healthy ingredients
Prep:10 mins Cook:8 mins
Nutrition per serving
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
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.
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