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Smoked Salmon and Avocado Salad with Soft-Boiled Eggs
Smoked Salmon and Avocado Salad with Soft-Boiled Eggs
A vibrant, fresh salad combining silky smoked salmon, creamy avocado, sweet mango, juicy cherry tomatoes, and soft-boiled eggs. Finished with red onion and coriander for a punch of flavour. Perfect for a nourishing lunch.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 people
Course: Salad
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 100 grams Smoked salmon Torn into pieces
  • 1 Ripe avocado Sliced
  • 0.5 Mango Peeled and chopped
  • 6–8 Cherry tomatoes Halved
  • 0.5 Red onion Finely sliced
  • 2 Eggs Soft-boiled
  • 1 handful Fresh coriander Roughly chopped
  • 1 tbsp Olive oil For drizzling
  • Salt and pepper To taste

Equipment

  • 1 Saucepan For boiling eggs
  • 1 Knife For chopping ingredients

Method
 

  1. Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 6 minutes for a soft-boiled yolk. Cool under cold running water, then peel and halve.
  2. In a large bowl or serving dish, arrange the smoked salmon, sliced avocado, chopped mango, cherry tomatoes, and red onion.
  3. Place the halved soft-boiled eggs on top.
  4. Scatter over fresh coriander.
  5. Drizzle with olive oil and season generously with salt and pepper.
  6. Serve immediately for a fresh and colourful meal.

Notes

  • Adjust mango quantity for desired sweetness.
  • Substitute lime juice for olive oil for a zesty twist.
  • Ideal for brunch or a light dinner.