Smoked Salmon Avocado Salad with Lemon Dressing

Makes 2 servings
Prep. time: 15 minutes

For the salad
150g thinly sliced smoked salmon
1 small avocado
2 eggs, cooked
2 small beetroots, cooked and diced
1 small shallot, thinly sliced
3 cups baby spinach
18 cherry tomatoes, red and yellow

Poppy seeds to finish

For the dressing
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoon olive oil
1/2 teaspoon dijon mustard
1 teaspoon honey
Fleur de sel
Freshly ground pepper

Combine ​olive oil and lemon juice in a jar with a lid. Add salt, mustard, honey and lemon zests. Screw on the lid and shake vigorously. If needed, adjust the salt or the proportion of oil and lemon juice to taste. Set aside.
Place the spinach in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon, avocado slices, beetroot and the shallots over greens on each plate, dividing equally. Drizzle more dressing over salmon. Garnish salads with the shallots and red and yellow tomatoes.
Sprinkle salad with poppy seeds and serve immediately.