Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Layer lettuce, avocados, tomatoes, strawberries, clementines, onion, mango, apple, nectarine, and cucumber in a large bowl or on individual serving plates. Drizzle vinaigrette on top.
Remove eggs from hot water; cool under cold running water. Peel and chop. Scatter eggs over the salad.
