Salmon, avocado and egg salad

Packed full of goodness, this tasty salmon and avocado salad is topped with a perfectly runny soft-boiled egg. Serve this nutritious dish for breakfast, lunch or dinner.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Salmon, avocado and egg salad
  • 1 tablespoon olive oil
  • 3 200g skinless salmon fillets
  • 100 gram mixed salad leaves
  • 1 avocado, halved, stone removed, peeled, thinly sliced
  • 2 green onions
  • 4 eggs, soft-boiled, halved
  • dill sprigs, to serve
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon horseradish
  • 1 tablespoon white wine vinegar


Salmon, avocado and egg salad
  • 1
    Heat oil in a large frying pan on high. Cook salmon 2-3 minutes each side, until golden and crisp. Set aside for 5 minutes, then flake with a fork.
  • 2
    To make dressing: In a small jug, whisk all ingredients together until combined. Season to taste.
  • 3
    In a large bowl, combine leaves, avocado, salmon, onion and half the dressing.
  • 4
    Arrange on serving plates. Top with egg halves and dill and drizzle with remaining dressing.


Add some parmesan croutons to this salad. They are easily made by tossing some bread cubes in a little oil and grated parmesan cheese. Bake in a hot oven, 200°C, for 5-10 minutes until crisp and golden.

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