Fructose Free Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds make the perfect base for a bite that feels genuinely elegant without any fuss. The creamy avocado spread — brightened with lemon juice, fresh dill, and a drizzle of olive oil — layers on richness that pairs beautifully with the smoky, silky salmon on top. A caper or two adds a little briny punch that ties everything together. For anyone navigating fructose sensitivities, this kind of appetizer can be a minefield at parties, but every ingredient here is naturally low in fructose and free from the sneaky sweeteners or high-fructose additions that show up in so many store-bought dips and cured fish products. Wild-caught smoked salmon keeps things clean and protein-forward, while the cucumber base means you're skipping crackers or bread that could hide problematic ingredients. These rounds come together quickly, look stunning on a platter, and taste like something you'd find at a fancy gathering — not a restricted diet spread.
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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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