Smoked Salmon And Egg Salad - cooking recipe

Ingredients

4 None eggs
2 bunches arugula, trimmed
5 oz warm-smoked salmon or 1 can (5 oz) salmon, drained and flaked
4 oz green beans, trimmed and blanched
1 None avocado, peeled, seeded and thinly sliced
1 None red onion, thinly sliced
1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp baby capers, rinsed

Preparation

Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Run eggs under cold water. Peel and halve eggs. Set aside.
Toss arugula, salmon, green beans, avocado and onion in a large bowl.
Whisk olive oil, vinegar and baby capers in a small bowl. Season to taste. Drizzle dressing over salad. Toss gently. Top with eggs.