Cashew Free Cucumber Rounds with Smoked Salmon
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds are topped with a creamy, herb-flecked avocado spread and finished with wild-caught smoked salmon, briny capers, and a whisper of fresh dill — every element earns its place. The avocado gets mashed with lemon juice, olive oil, and black pepper, so the spread is rich and bright without relying on any dairy or nut-based ingredients. For anyone navigating tree nut allergies, store-bought dips and spreads can be a minefield of unexpected add-ins, but this one is built entirely from whole, straightforward ingredients you can trust. Assembly is refreshingly simple — slice, mash, spoon, and top — making it just as practical for a weeknight snack as it is for a dinner party spread. The optional red pepper flakes add a gentle kick that plays beautifully against the cool cucumber and silky salmon. Honestly, once you make these, plain crackers are going to feel like a serious downgrade.
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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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