Paleo New Zealand Brunch: Smoked Salmon, Avocado, & Poached Eggs on Zucchini Noodles

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large zucchinis 12 oz smoked salmon 4 large eggs 2 ripe avocados 1/2 cup fresh dill, chopped 1/2 cup fresh parsley, chopped 1 lemon, juiced 1/4 cup extra virgin olive oil Salt and pepper, to taste

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. Heat a large skillet over medium heat. Add the spiralized zucchini and cook until slightly tender but still al dente, about 4 5 minutes. Season with salt and pepper to taste. Transfer the cooked zucchini noodles to a serving platter.
3. In a separate pan, warm the smoked salmon gently over low heat for about 1 minute.
4. Fill a small saucepan with water and bring it to a simmer. Crack each egg into a separate bowl, then carefully lower each egg into the simmering water. Cook for 3 4 minutes or until the whites are set but yolks remain soft. Remove the eggs with a slotted spoon and drain on paper towels.
5. Halve the avocados, remove the pits, and slice them into thin wedges.
6. In a small bowl, combine the lemon juice, olive oil, dill, parsley, salt, and pepper. Whisk until well combined.
7. Arrange the smoked salmon, poached eggs, avocado slices, and herb dressing over the zucchini noodles. Garnish with additional fresh herbs and a dash of black pepper, if desired.

Chef’s Insight

Use fresh, high-quality ingredients to enhance the natural flavors of this dish. For an extra touch, garnish with edible flowers or a sprinkle of smoked paprika.

Notes

Serve with freshly brewed coffee or tea to complete the brunch experience.