Flaky salmon, creamy avocado, perfectly boiled eggs, crispy beef bacon, juicy tomatoes, fresh green beans, and a bright lemon finish come together in this delicious and satisfying salad.

Ingredients:

For the Salad:

• 2 salmon fillets
• 4 large eggs
• 4–6 slices beef bacon, cooked until crispy
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1½ cups fresh green beans, trimmed and cooked
• ½ cup Kalamata or black olives
• 4 cups fresh lettuce or mixed greens
• Fresh dill, for garnish
• Lemon slices, for serving

For the Dressing:

• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste

Instructions:

1. Season the salmon with salt and black pepper. Bake, grill, or pan-sear until cooked through and flaky. Let it cool slightly, then break it into large pieces.

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for about 9–10 minutes. Transfer to ice water, peel, and slice.
2. Cook the green beans until tender-crisp, then drain and cool.
3. Cook the beef bacon until crispy. Drain on paper towels and cut into bite-sized pieces.
4. Arrange the lettuce in a large serving bowl or platter.
5. Add the salmon, eggs, bacon, avocado, cherry tomatoes, green beans, and olives in sections over the lettuce.
6. Whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
7. Drizzle the dressing over the salad and garnish with fresh dill and lemon slices.
8. Serve immediately and enjoy! 🥗🐟🍋