Prepare the hard-boiled eggs (if using): Place eggs in a pot, cover with cold water, bring to a boil over medium-high heat (2 minutes). Remove from heat, cover, and let sit 10–12 minutes depending on desired yolk consistency (10 minutes for jammy center, 12 minutes for fully set). Transfer to ice bath for 5 minutes, then peel and halve. Checkpoint: Eggs should be cool and easy to peel.

Wash and prep all vegetables: Halve the cherry tomatoes lengthwise. Thinly slice the cucumber into rounds or half-moons (about 1/8-inch thick). Thinly slice the red onion into half-rings. Roughly chop the fresh dill and parsley. Set aside on a clean cutting board. Checkpoint: All vegetables should be prepped and ready to use.

Make the dressing in a small bowl: Squeeze fresh lemon juice (about 2 tablespoons) into the bowl. Add 1 teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Whisk vigorously with a fork for 1 minute until combined and slightly emulsified. Taste and adjust salt/pepper if needed. Checkpoint: Dressing should be smooth, slightly thick, and taste balanced between tangy and rich.

Prepare the avocados just before assembly: Cut each ripe avocado in half lengthwise around the pit. Twist the halves apart gently. Strike the pit firmly with a sharp knife blade to lodge the blade in the pit, then twist and lift to remove. Scoop avocado flesh into a medium bowl using a spoon. Pour half of the lemon dressing over the avocado and toss gently with a spoon for 30 seconds, ensuring all cut surfaces are coated to prevent browning. Checkpoint: Avocado should be well-coated with dressing and color should not be darkening.

Assemble the bowl: Divide the 2 cups cottage cheese evenly between 2 to 4 serving bowls (use wide, shallow bowls for best presentation). Spoon cottage cheese into a loose mound in the center of each bowl, creating a well in the middle. Checkpoint: Cottage cheese should be portioned and arranged as the base layer.

Arrange toppings around and on the cottage cheese: On each bowl, arrange portions of the dressed avocado, halved cherry tomatoes, sliced cucumber, sliced red onion, and halved hard-boiled eggs in groups around the cottage cheese, or arrange artfully on top. Checkpoint: Toppings should be visible and arranged attractively.

Drizzle and garnish: Spoon the remaining half of the dressing evenly over each bowl (about 1 tablespoon per bowl). Sprinkle 1/4 cup candied walnuts per bowl, then 1/2 tablespoon pumpkin seeds and 1/2 tablespoon hemp seeds per bowl over the top. Scatter the fresh dill and parsley evenly across each bowl (about 1 tablespoon herbs per bowl). Checkpoint: Dressing should glisten; nuts, seeds, and herbs should be distributed across the surface.

Final seasoning: Finish each bowl with a small pinch of fleur de sel (about 2–3 grains per bowl) for visual appeal and a finishing salt crunch. Checkpoint: Bowl is visually complete and ready to serve.

Serve immediately at room temperature (or chilled if preferred). Eat with a fork and spoon, mixing components with each bite to enjoy all flavors and textures together. Serves 2 as a main course or 4 as an appetizer/light lunch. Total time from prep to plate: approximately 15 minutes.