Dinner

Keto Smoked Salmon Avocado Salad Recipe

Name: Keto Smoked Salmon Avocado Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 4 oz smoked salmon (divided); 4 eggs (soft-boiled); ½ avocado (peeled and sliced); 10 cherry tomatoes (divided); 2 ½ oz arugula (or mixed baby greens); Salt (to taste); 2 tsp everything but the bagel seasoning; ¼ lemon (cut into wedges for serving); 2 tbsp dill (roughly chopped); ¼ cup extra virgin olive oil; ½ tsp Dijon mustard; ¼ lemon (juiced); 1 tbsp dill (finely chopped); Sea salt (to taste)

ByCleo Brixton October 21, 2025October 21, 2025

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Introduction

This Keto Smoked Salmon Avocado Salad is a fresh, satisfying meal perfect for a light lunch or dinner. Combining creamy avocado, smoky salmon, and a bright lemon dill dressing, it’s packed with flavor and easy to prepare.

A white bowl filled with a fresh salad sits on a white marbled surface. At the bottom, there is a layer of dark green leafy arugula and herbs. On top of the leaves, soft orange slices of smoked salmon are placed around the bowl. One half of a sliced avocado with bright green, smooth, and creamy texture is on the left side. Four halved boiled eggs with yellow yolks and white edges are scattered across the bowl, sprinkled with black pepper and sesame seeds. Five small, shiny, red cherry tomatoes form a cluster near the center. A lemon wedge with bright yellow juicy flesh is placed near the top right, next to a silver fork resting inside the bowl. Fresh dill sprigs are scattered over the entire salad for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz smoked salmon (divided)
4 eggs (soft-boiled)
½ avocado (peeled and sliced)
10 cherry tomatoes (divided)
2 ½ oz arugula (or mixed baby greens)
Salt (to taste)
2 tsp everything but the bagel seasoning
¼ lemon (cut into wedges for serving)
2 tbsp dill (roughly chopped)
¼ cup extra virgin olive oil
½ tsp Dijon mustard
¼ lemon (juiced)
1 tbsp dill (finely chopped)
Sea salt (to taste)

Instructions

Step 1: Soft-boil the eggs by bringing a medium pot of water to a boil, then lowering the heat to a simmer. Use a slotted spoon to carefully add the eggs one by one into the water.
Step 2: Simmer the eggs for about 6 ½ minutes with small bubbles appearing on the shell. After about 3 minutes, gently move the eggs around to keep the yolks centered. Remove eggs, cool under cold water, then peel once cool.
Step 3: Prepare the lemon dill dressing by finely chopping the dill, placing it in a small jar with olive oil, Dijon mustard, lemon juice, and sea salt. Shake well and set aside.
Step 4: Divide the greens between two bowls, drizzle with the dressing, and toss to coat.
Step 5: Add smoked salmon, sliced avocado, and half of the cherry tomatoes to each bowl. Sprinkle avocado with salt and a squeeze of lemon juice.
Step 6: Peel the cooled eggs, cut in half, and add to the bowls. Season the eggs with salt and sprinkle fresh dill on top.
Step 7: Finish by sprinkling everything with everything but the bagel seasoning. Serve with lemon wedges on the side and enjoy immediately.

Tips & Variations

For extra creaminess, add a dollop of sour cream or Greek yogurt to the salad.
Swap arugula for spinach or kale depending on your preference.
Try adding capers or thinly sliced red onion for additional tang.
If you prefer fully cooked eggs, boil them for 9–10 minutes instead of soft boiling.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep greens fresh. Soft-boiled eggs are best eaten the same day, but can be refrigerated for up to 24 hours and reheated gently.