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Granulated Allulose
1 tsp
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Extra virgin olive oil
3 tbsp
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Blanched Almond Slices / Flaked Almonds
10 g
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Parmesan cheese, fresh (hard)
10 g
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Step 1
Place the eggs on the bottom of a pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes. Remove from the heat and drain. Cool completely.
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Step 2
Wash and roughly chop the lettuce. Slice the cherry tomatoes into quarters. Add the lettuce, arugula, and cherry tomatoes to a bowl and toss to combine. Set aside.
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Step 3
Finely chop the chives. Add the vinegar, water, mustard, sweetener, olive oil, salt, pepper, fresh dill, chives, and oregano to a bowl. Mix until thoroughly combined.
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Step 4
Peel and slice the avocado. Shave the parmesan cheese with a vegetable peeler. Peel and slice the eggs. Add the eggs, shaved parmesan, almond flakes, avocado, and smoked salmon to a bowl with vegetables.
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Step 5
Top with the prepared salad dressing. Optionally, season with some more salt or pepper to taste. Serve immediately or store for later.
