Anti Inflammatory Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with creamy avocado and silky wild-caught smoked salmon — this is the kind of appetizer that looks like you spent way more time on it than you actually did. Every ingredient here pulls its weight from an anti-inflammatory standpoint: omega-3-rich salmon, heart-healthy extra virgin olive oil, fresh lemon juice, and avocado all work together rather than against you. The avocado spread comes together in minutes with a fork — no blender, no fuss — and the fresh dill gives the whole thing a bright, herby lift that feels genuinely elegant. Capers add a briny little pop that balances the richness of the salmon perfectly, and a pinch of red pepper flakes at the end brings just enough warmth if you want it. This recipe serves four and requires zero cooking, which means it's just as practical for a weeknight snack as it is for a dinner party spread. Clean ingredients, bold flavors, and nothing processed hiding in the mix — exactly what you want when you're eating with intention.
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Learn more →Ingredients
4 servings
For the rounds
- 1 large english cucumber
For the avocado spread
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill, finely chopped, plus more for garnish
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 4 oz wild-caught smoked salmon, torn into small pieces
- 1 tbsp capers, drained
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4-inch thick, discarding the ends. Arrange the rounds in a single layer on a serving platter.
- 2
In a small bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in the lemon juice, olive oil, dill, salt, and black pepper until combined.
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