Coconut Free Paleo Smoked Salmon Cucumber Rounds with Lemon-Dill
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds act as the base, topped with a creamy, herb-bright avocado spread made with fresh lemon juice, lemon zest, and plenty of dill — then finished with silky pieces of smoked salmon. Every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The avocado spread does all the heavy lifting that a dairy-based cream cheese or a coconut-derived alternative might otherwise handle, delivering richness without any workarounds. Optional capers add a briny pop that plays beautifully against the cool cucumber and the smoky salmon. This is the kind of no-fuss, no-cook assembly that feels genuinely impressive at a gathering but takes almost no effort to pull together.
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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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