Tree Nut Free Cucumber Rounds with Smoked Salmon
These elegant little bites are the kind of appetizer that disappears from the platter before you even have a chance to sit down. Crisp cucumber rounds get topped with a creamy, herb-flecked avocado spread made with fresh lemon juice, dill, and a drizzle of olive oil — then finished with wild-caught smoked salmon and briny capers for a seriously impressive combination. The whole thing comes together with no cooking required, just a quick mash and a little assembly. For anyone navigating tree nut allergies, packaged appetizers and restaurant spreads can be a minefield of hidden almond flours or cashew-based creams — here, every ingredient is straightforward and easy to verify. The avocado does all the rich, creamy heavy lifting without a nut in sight. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting, though it's completely optional if you're serving a crowd with mixed spice preferences. Fresh, vibrant, and naturally elegant, this is the kind of no-fuss recipe that looks like you spent way more effort than you actually did.
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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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