Smoked Salmon Salad

A nice light & nutritious lunch. I just love the way salmon & egg compliment each other, and for me, the runnier the egg yolk the better, and that’s all about perfect timing.

Preparation Time:  20 Minutes                            Cooking Time: 5-8 Minutes                                 Serves:  2


  • 200g Smoked Salmon
  • 2 Carrots, peeled
  • 1/2 Cucumber
  • 1 Celery Stick
  • 2 Tomatoes, halved and wedged
  • 2 Eggs

For the dressing:

  • 50ml Olive Oil
  • 25ml Rice Vinegar
  • 1/2 Lemon, squeezed
  • 1 tbsp Agave Nectar
  • Sea Salt & Black Pepper


1. Boil the eggs for 5-8 minutes, depending on how runny you like them. Set aside

2. Using a peeler, make strips of the carrot, constantly turning it. Do the same with the cucumber, stopping at the seeds. Halve the celery and slice into strips.

3. Put all in a large bowl with the tomatoes, adding the dressing ingredients, mix well.

4. Plate up, arranging the salmon on top.

5. Fracture the egg shells all over and carefully peel them.

Bonus Bits

– If you keep your eggs in the fridge sit them in warm water from the tap for 2 minutes before boiling, this will stop the egg from cracking due to extreme change in temperatures.

– Try also adding parsley or dill if you have them.

– Agave nectar is a natural sweetener from the agave plant. It is low-glycamic, meaning that it won’t induce spikes in blood sugar levels.


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