First of all boil the eggs perfectly, peel them and cut each of them into two equal halves. Set the egg slices aside until you prepare the yogurt dressing.
For the yogurt dressing, take a medium size bowl and add in the reduced-fat mayonnaise and low-fat natural yoghurt. Whisk until mixed well and a thick and smooth paste is formed.
Set the dressing aside and pick a large serving platter. Nicely arrange the lettuce leaves, watercress, and the thinly sliced cucumber slices all around the platter.
Note: Make sure to remove the tough stalks of watercress before placing them on the platter. Secondly, you can replace the oak leaf lettuces with Little Gem lettuces.
Sprinkle egg slices all over the platter and drizzle in the yogurt dressing.
Place the smoked salmon on another medium platter and scatter over some freshly squeezed lemon juice. Now, grind over a pinch of ground black pepper.
Finally, scatter the salmon over the salad and serve straight up.