Instructions
Step 1. Bring a saucepan of water to a gentle boil.
Step 2. Carefully add the eggs and cook for 7 to 8 minutes for soft-boiled eggs.
Step 3. Transfer the eggs to an ice bath and allow them to cool for 5 minutes.
Step 4. Peel the eggs and cut them in half.
Step 5. In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and black pepper.
Step 6. Arrange the mixed salad greens on a large serving plate.
Step 7. Add the smoked salmon slices beside the greens.
Step 8. Arrange the cucumber slices, cherry tomatoes, avocado, olives, and crumbled feta around the plate.
Step 9. Place the halved soft-boiled eggs on the plate.
Step 10. Add the rye crispbread triangles alongside the salad.
Step 11. Drizzle the dressing over the vegetables and greens.
Step 12. Sprinkle with fresh parsley and a pinch of extra dill if desired.
Step 13. Serve immediately and enjoy.
Storage and Reheating Tips
Store smoked salmon, eggs, vegetables, and greens separately in airtight containers in the refrigerator for up to 2 days.
Keep avocado separate and slice fresh before serving to prevent browning.
Store the dressing in a sealed container in the refrigerator for up to 5 days.
Rye crispbread should be stored at room temperature in an airtight container to maintain its crunch.
This dish is best enjoyed fresh and does not require reheating.
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