Smoked Salmon Avocado Salad with Poached Egg

Tonight was another salad night. In the next few days I will be making 2 other types of salads to keep up with this week's salad theme. As I'd mentioned before, I've promised myself to eat light this week after stuffing my face over the weekend.

This salad is made up of a bed of rocket leaves, topped with diced cucumber and a few handfuls of cherry tomatoes, smoked salmon pieces, sliced avocado and a sprinkle of goats cheese. I decided to poach an egg for added protein. A sweet mirin dressing was used as it goes well with the peppery taste of the rocket leaves.


Smoked Salmon Avocado Salad with Poached Egg
(serves 2)

1 avocado, sliced
2 Lebanese cucumbers, diced
8 cherry tomatoes, cut in half
100g rocket leaves
150g smoked salmon, hand shredded
goats cheese

Poached Egg
2 eggs
1 tbsp white vinegar

Dressing
3 tbsp mirin
2 tbsp soy sauce
1 tsp caster sugar
1 tsp olive oil

- In a saucepan, boil water (around 3/4 full); add in the white vinegar and stir. Add the eggs by placing it closer to the water. Poach for 3-4 mins.
- Arrange the rocket, cucumber, tomatoes, avocado, salmon and goats cheese on a plate. Top with poached egg.
- Make the dressing in a small bowl and drizzle over the salad.