Anti Inflammatory Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
Cool, crisp cucumber rounds topped with smoky avocado and silky salmon — this appetizer is as beautiful to look at as it is satisfying to eat. The creamy avocado spread gets its depth from smoked paprika and a kick of cayenne, while fresh lemon juice keeps everything bright and balanced. Smoked salmon brings omega-3-rich protein to the party, and paired with briny capers and fragrant dill, every single bite punches well above its weight. What makes this dish such a smart choice for reducing inflammation is that every ingredient earns its place — healthy fats from avocado, antioxidant-rich spices, and clean protein from the salmon, with no grains, dairy, or processed fillers in sight. Assembly is genuinely simple: slice, mash, spread, and top. These rounds are elegant enough for a dinner party spread but easy enough to throw together on a weeknight when you want something that feels indulgent without derailing your goals. Serve them right away for the best texture, or pop them in the fridge for up to 30 minutes if you're getting ahead of the crowd.
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Learn more →Ingredients
4 servings
For the cucumber rounds
- 1 large english cucumber
For the avocado spread
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
For topping
- 4 oz smoked salmon, torn into small pieces
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp capers, drained
- ¼ tsp smoked paprika, for garnish (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 large serving platter or cutting board.
- 2
Scoop the avocado flesh into a small mixing bowl. Add the lemon juice, smoked paprika, cayenne, salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining — the texture should be thick and spreadable, not runny.
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