Enjoy a bowl full of this Keto Smoked Salmon Avocado Salad for brunch or lunch. Dressed in a vibrant lemon dill vinaigrette, the bright flavors and healthy fats in each bite shine. It’s completely low-carb and gluten-free!
Bring a medium pot of water to a boil. Afterward, lower the heat to a simmer. Use a slotted spoon to carefully and slowly add the eggs one by one into the water.
Turn the heat up to medium-low and simmer the eggs for about 6 ½ minutes. You should see small bubbles coming from the eggshell. After about 3 minutes, use a spoon to gently push and move the eggs around in the water so that the yolks will remain in the center. Place the eggs in a bowl and run cold water over top to cool off completely. Peel once they are cool to touch.
Lemon Dill Dressing:
Finely chop the dill, add it to a small mason jar along with the rest of the ingredients. Shake well and set aside.
Salad:
Divide the greens between two serving bowls, drizzle with the dressing, then toss. Add smoked salmon, sliced avocado, and tomatoes. Sprinkle avocado with salt and a squeeze of lemon juice.
Peel and cut the eggs in half and add them to the bowls. Season eggs with salt. Sprinkle with fresh dill. Sprinkle everything with everything but the bagel seasoning. Serve with lemon wedges on the side. Enjoy the salad right away.