Watercress, smoked salmon and egg salad

Detailed step-by-step description of how to cook the dish "Watercress, smoked salmon and egg salad". Try it by all means

Recipe «Watercress, smoked salmon and egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 bunches asparagus, trimmed, diagonally sliced into 3, 2 Lebanese cucumbers, 80g mixed baby salad leaves, 1 bunch watercress, leaves washed and dried, 1 ripe avocado, peeled, sliced , 200g smoked salmon, 4 poached eggs, 1/4 cup olive oil , 2 tbsp lemon juice, 1 tbsp chopped dill, 2 tsp wholegrain mustard, Pinch of sugar.

Ingredients:

• 2 bunches asparagus, trimmed, diagonally sliced into 3 
• 2 Lebanese cucumbers 
• 80g mixed baby salad leaves 
• 1 bunch watercress, leaves washed and dried 
• 1 ripe avocado, peeled, sliced 
• 200g smoked salmon 
• 4 poached eggs 
• 1/4 cup olive oil 
• 2 tbsp lemon juice 
• 1 tbsp chopped dill 
• 2 tsp wholegrain mustard 
• Pinch of sugar 

Instructions

1. Cook asparagus in a saucepan of boiling salted water for 1 minute or until bright green and just tender. Using a slotted spoon, transfer to a bowl of iced water. Stand until completely cool then drain well and pat dry with paper towels.
2. Using a vegetable peeler, peel cucumbers into long thin ribbons. Place cucumber ribbons, asparagus, salad leaves and watercress in a large bowl. Toss to combine.
3. For dressing, place oil, lemon juice, dill, mustard and sugar in a small bowl. Whisk well to combine. Season to taste with salt and pepper.
4. Add avocado and smoked salmon to watercress mixture. Toss gently to combine. Place salad on a platter. Top with poached eggs and drizzle with dressing. Serve immediately.