Step 1

Bring pot of water to a boil and fill bowl with ice water. Add 2 tsp. salt, then green beans, and cook until just tender, 2 to 4 min. Transfer to ice water.

Step 2

Add potatoes to pot and simmer until just tender, 8 to 10 min. Drain and run under cold water to cool, then pat dry and cut in half.

Step 3

Meanwhile, heat oil in large skillet on medium- high. Season salmon with 1/2 tsp. each salt and pepper and cook until golden brown and just opaque throughout, 6 to 9 min. per side. Transfer salmon to plate and, using fork, flake into pieces, discarding skin.

Step 4

In blender, puree yogurt, lemon juice, herbs, capers, 1/2 avocado, 2 tbsp. water, and a pinch each of salt and pepper until smooth.

Step 5

Toss greens with 1/4 cup dressing and slice remaining 1/2 avocado, then divide both among plates along with potatoes, green beans, salmon, tomatoes, and eggs. Top with additional herbs if desired and serve with remaining dressing.