Low-Carb Avocado Plate

Place the eggs in a saucepan and add enough water to cover them. Turn on the stove and boil for approximately 8-10 minutes over medium heat after the water starts to boil. Remove the boiled eggs from the stove, hold them under cold water, and carefully peel their shells.

Cut the ripe avocado in half and remove the pit. After peeling the skin, slice it into pieces on a suitable cutting board.

Cook the salmon fish over medium-high heat with a small amount of olive oil until both sides are lightly browned and the inside remains soft. Remove the cooked salmon from the stove and let it rest.

Place the sliced avocados and the cooked piece of salmon on the bottom of a wide serving plate. Cut the boiled eggs in half and add them to the plate.

After placing all the ingredients on the plate, drizzle the olive oil over them evenly. Just before serving, add a few drops of freshly squeezed lemon juice and sprinkle with lightly roasted sesame seeds to make it ready for presentation.