Smoked Salmon, Avocado & Poached Egg Salad Recipe

Smoked salmon and avocado salad topped with a poached egg is a fresh, healthy dish with a touch of elegance—perfect for a light lunch or a quick dinner.

This salad is low in carbs and naturally gluten-free, combining silky smoked salmon, creamy avocado, crisp lettuce, and a gently poached egg for added richness.

Easy Homemade Dressing

A simple balsamic dressing brightens the salad without overpowering the delicate salmon. It blends minced garlic, fresh orange juice, Dijon mustard, balsamic vinegar, and extra-virgin olive oil. The quantities provided serve two, but the dressing scales easily and keeps up to four days in the refrigerator.

Add More Flavor

This is a straightforward salad built on a few quality ingredients, but it takes well to additions. Try diced red onion, thinly sliced mushrooms, sliced radish, diced red bell pepper, steamed asparagus, or fresh sprouts. A small crumble of feta or goat cheese also complements the salmon and avocado beautifully.

Substitutions

• Swap steamed shrimp for smoked salmon for a different seafood option.
• Use any lettuce or leafy green you prefer, such as butter lettuce, arugula, or mixed greens.
• If poaching eggs feels tricky, fried eggs work well and are quicker to prepare.

How To Tell If Poached Eggs Are Done

For this salad, poach eggs so the yolks remain slightly runny—this creates a luxurious, creamy dressing when broken over the salad. Lift an egg from the water and press the yolk gently: it should have some resistance but still yield slightly. With a little practice, you’ll hit the ideal texture every time.

More Delicious Salad Recipes

• Pea, Cucumber, and Radish Salad
• Broccoli Salad with Tahini Dressing
• Southwestern Roasted Vegetable Salad
• Chicken, Bacon, and Avocado Salad with Honey Mustard Vinaigrette
• Strawberry Fields Salad

Smoked Salmon and Avocado Salad with Poached Egg

Smoked salmon and avocado salad with a poached egg offers a satisfying combination of textures and bright, balanced flavors.

Course
Breakfast

Prep Time 20 minutes

Total Time 20 minutes

Servings 2

Ingredients

Dressing

• 1 garlic clove, minced
• 2 tablespoons fresh orange juice
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil

Salad

• 2 large eggs
• 1 tablespoon distilled white vinegar
• 8 red leaf lettuce leaves
• 1/4 avocado, sliced
• 4 ounces smoked salmon
• salt and pepper

Instructions

1. Whisk together the dressing ingredients and season with salt and pepper. Chill until ready to use.

2. Bring a shallow pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slip it carefully into the simmering water. Poach about 3 minutes for a soft yolk, then remove with a slotted spoon and drain briefly on paper towels.

3. Arrange the lettuce on two plates. Top with avocado slices and smoked salmon, then place a poached egg on each salad. Season the eggs with a pinch of salt and freshly ground pepper.

4. Drizzle a little dressing over each plate and serve immediately.