Anti Inflammatory Paleo Smoked Salmon Cucumber Rounds with Lemon-Dill
Cool, crisp cucumber rounds topped with creamy avocado and silky smoked salmon — this appetizer is as beautiful to look at as it is to eat. The avocado spread comes together in minutes, brightened with fresh lemon juice, lemon zest, and fragrant dill for a flavor combination that feels effortlessly elegant. Smoked salmon brings a rich, savory depth along with omega-3 fatty acids, while avocado contributes healthy fats that are central to an anti-inflammatory way of eating. Every ingredient here is whole, unprocessed, and naturally free of grains and dairy, so there's no need to scrutinize labels or make substitutions. The optional capers add a briny little pop that takes the whole bite to another level. These rounds are ideal for entertaining but honestly just as satisfying as a light lunch or snack straight from the cutting board.
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Learn more →Ingredients
4 servings
For the rounds
- 2 large english cucumbers
For the avocado spread
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped, plus more for garnish
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the topping
- 4 oz smoked salmon, torn into small pieces
- 1 tbsp capers, drained (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Slice the cucumbers into rounds about 1/4-inch thick and arrange them in a single layer on a serving platter or large cutting board.
- 2
Scoop the avocado flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks remaining. Stir in the lemon juice, lemon zest, dill, salt, and black pepper until combined. Taste and adjust salt as needed.
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