Ingredients
Equipment
Method
- Bring a small pot of water to boil. Gently lower the egg into the boiling water and cook for 7 minutes for a slightly soft yolk. Remove and set aside to cool for about 5 minutes.
- On a plate or bowl, spread the cottage cheese evenly as a base layer.
- Add the diced cucumber on top of the cottage cheese, distributing evenly.
- Cut the avocado into slices or cubes and place on top of the salad.
- Arrange the smoked salmon slices nicely over the salad.
- Peel the cooled egg and add to the salad. Cut it in half, chop it, or slice it based on your preference. For easier peeling, roll the egg gently on the counter to crack the shell all over.
- Sprinkle the chopped chives and chopped almonds over the top for added flavor and crunch.
- Drizzle with olive oil and season with salt and pepper to taste. Remember that smoked salmon and cottage cheese are already salty, so start light.
- Serve immediately and enjoy!
Notes
For meal prep, store components separately and assemble when ready to eat. Use full-fat cottage cheese for creamier texture. This salad is best enjoyed fresh to prevent avocado from browning. Adjust cooking time for egg based on your yolk preference. Look for wild-caught smoked salmon for best flavor.
