Large salad with gravlax and avocado

For this salad, you can bake or boil potatoes - and put them directly on the salad plate. Then it is better to double the amount of dressing, because it is also great for potatoes.

Ingredients

• 6 small crunchy cucumbers
• 8 quail eggs
• 1 large ripe avocado
• 1 green apple
• 50 g baby spinach
• 200 g thin slices of gravlax or salmon, lightly smoked or smoked
• For refueling:
• juice and zest of 1 large lime
• 1.5 tbsp. l. honey
• 1 tbsp. l. granular mustard
• 40 ml extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Place all dressing ingredients in a jar with a well-fitting lid, close and shake vigorously. Let it brew while everything else is being prepared.
2. Cut the cucumbers into 1 cm cubes. Boil the eggs hard-boiled, 5 minutes. after boiling, and cool under cold water. Peel and cut in half.
3. Peel the avocado, remove the pit, cut the flesh into medium slices. Peel and core the apple, cut the pulp into the same pieces as the cucumbers.
4. Combine avocados, cucumbers and apples. Shake the dressing jar vigorously, toss 2/3 into the salad.
5. Place the spinach on bowls and top with the mixed portion of the lettuce. Put halves of eggs and slices of gravlax on it, pour over the rest of the dressing.