Legume Free Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with creamy avocado and silky smoked salmon make for one of those appetizers that looks far more impressive than the effort it takes to pull together. The avocado spread is brightened with fresh lemon juice and dill, then layered with wild-caught smoked salmon and briny capers for a combination that hits every note — rich, fresh, and a little salty. Because the whole thing is built on whole, straightforward ingredients, there's no need to scan labels for hidden legume-based fillers or additives that can sneak into store-bought dips and spreads. Every component here is exactly what it says it is. The cucumber base keeps things light and naturally gluten-free, making these rounds a crowd-pleasing option that works just as well at a dinner party as it does for a quick snack at home. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overwhelming the delicate salmon.
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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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