Start by soft boiling the eggs (2). I do this by bringing a small pot of water to a boil. Drop the eggs in and secure the lid. While boiling, prep an ice bath in a medium sized bowl. After 6 minutes, immediately drop the eggs in the ice bath. Once cool enough to handle, peel and slice in half.
Meanwhile, make the dressing by whisking together sugar or erythritol (1/4 teaspoon), dijon (5 teaspoons), and lemon juice (1 tablespoon). Add the shallot (1 tablespoon), capers (1 tablespoon), and dill (1 teaspoon). Whisk dressing while drizzling olive oil (1/4 cup) in, so that it slowly incorporates.
In a large bowl, add the greens (4 ounces), onion (1/4), and cucumber (3). Drizzle the dressing on top and toss to combine.
Divide salad into 4 bowls, and top with smoked salmon (8 ounces), eggs and avocado (1). Enjoy!