Begin by preparing the eggs if they are not already cooked. Place the eggs in a saucepan, cover them with water, and bring the water to a boil. Once boiling, reduce the heat and simmer for about 9–10 minutes until the eggs are fully cooked. Transfer them to cold water, peel, and slice in half.

Prepare the vegetables and toppings. Dice the cucumber into small cubes and slice the avocado into thin wedges. Chop the chives or green onions and roughly chop the almonds or walnuts for added crunch.

Place the cottage cheese into a serving bowl to create a creamy base for the salad. Arrange the diced cucumber, avocado slices, smoked salmon, and egg halves neatly over the cottage cheese so each ingredient is visible and evenly distributed.

Finish the salad by sprinkling chopped chives and nuts over the top. Drizzle olive oil and lemon juice across the bowl, then season with salt and black pepper. Serve immediately for the best flavor and texture.