Smoked Salmon Salad

Make Vinaigrette: In a small mason jar, add ¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon fresh dill, ½ teaspoon kosher salt, and ½ teaspoon rice vinegar; shake to combine and set aside.
Build Salads: Take four salad bowls and divide 8 cups spring salad mix, 12 ounces smoked salmon, sliced avocados and sliced cucumbers between them.
Poach Eggs: Add 3-4 inches of water to a small or shallow saucepan. Feel free to add 1 teaspoon white vinegar to the water, if you want. Crack 1 egg into a glass measuring cup or small bowl; set aside. Bring water to a medium-high heat. When the water is just about to boil take the glass measuring cup with the egg and slowly lower it into the warm water – don't dump out the egg – but allow some of the hot water to fall over the edge of the measuring cup, enveloping the egg. This will start to cook the egg immediately (you will notice it start to turn white). Let the water cook the egg in the measuring cup for about 10-30 seconds and then slowly pour out the egg. Ensure the water does not boil (reduce the temperature as needed) and let the egg cook for approx. 3 – 4 minutes for a soft, runny egg. Remove with a slotted spoon.
Serve: Place poached eggs on top of each salad. Garnish with fresh dill and lemon wedges. Drizzle with Lemon Dill Vinaigrette and enjoy!