Smoked Salmon, Avocado and Egg Salad with Capers
Silky smoked salmon, ripe avocado and soft eggs on crunchy cucumber and radish, with a sharp lemon and dill dressing.
- Time20 min
- LevelEasy
- Costabout £4.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 911kcal
- 37.7gcarbs
- 23.2gof which sugars
- 63.7gfat
- 14.7gsaturates
- 46.6gprotein
- 24.8gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Bring a small pan of water to a boil. Lower in the eggs and cook for 7 minutes for soft, jammy yolks. Cool under cold running water, then peel.
7 min - 2
While the eggs cook, halve the cucumber lengthways, scrape out the seeds with a teaspoon and slice thinly. Halve, stone and slice the avocados.
- 3
Whisk the olive oil, lemon juice, dill and pepper in a small bowl to make the dressing.
- 4
Toss the salad leaves, cucumber and radishes with half the dressing and divide between two plates.
- 5
Arrange the avocado and torn smoked salmon on top. Halve the eggs and add them, then scatter over the capers.
- 6
Drizzle with the rest of the dressing and serve straight away, before the avocado darkens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
