Start by hard-boiling the eggs. In a medium saucepan with a lid, bring enough water to cover the eggs to a boil. Once boiling, carefully add the eggs using a spoon. Lower the heat and cover the saucepan. Let them simmer for about 2 minutes before turning off the heat entirely. Allow them to sit in hot water covered for another 10 minutes. Afterward, run them under cold water, peel them gently, and cut into wedges or slices.

While your eggs are cooking, cook the bacon in a large skillet over medium heat until crispy. Drain excess fat on a plate lined with paper towels and chop once cooled.

Season both sides of the salmon fillets with salt and pepper. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Cook each side of the salmon for about 4–5 minutes until cooked through. Transfer to a plate and let rest for 10 minutes before shredding.

In a blender or food processor, combine Greek yogurt, lemon juice, cilantro, diced avocado, and crushed garlic. Blend until smooth, adding water gradually to reach desired consistency.

On a large platter or in individual bowls, arrange a bed of mixed greens. Layer rows of cherry tomatoes, shredded salmon, hard-boiled egg wedges, chopped bacon, sliced avocado, and crumbled blue cheese. Drizzle with the avocado green goddess dressing before serving.