Seed Oil Free Cucumber Rounds with Smoked Salmon
These elegant little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool, crisp cucumber rounds are topped with a creamy avocado spread brightened by fresh lemon juice and dill, then finished with wild-caught smoked salmon and briny capers for a combination that feels genuinely luxurious. Every single ingredient here is clean and whole — no canola, no sunflower, no mystery vegetable oils hiding in a store-bought spread or dressing. The only fat in the mix is extra virgin olive oil, which is exactly what you want when you're keeping refined seed oils out of your kitchen. That avocado base does the heavy lifting, giving you richness and body without any processed shortcuts. A pinch of red pepper flakes at the end adds just enough heat to make things interesting. Whether you're putting together a party spread or just treating yourself to a snack that actually feels good, this one checks every box.
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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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