Candida Diet Friendly Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
Cool, crisp cucumber rounds act as the perfect base for a smoky, creamy topping that feels indulgent without a single ingredient that would throw your gut balance off track. The avocado spread comes together in minutes — just mashed with lemon juice, smoked paprika, and a pinch of cayenne for a gentle kick that makes every bite interesting. Layered on top, the smoked salmon brings a rich, savory depth that pairs beautifully with the brightness of fresh dill and the briny pop of capers. This kind of recipe is a lifesaver when you're navigating a strict anti-fungal protocol and craving something that actually feels like party food. There's no sugar, no grains, no dairy, and no questionable additives — just whole, clean ingredients that work hard for your body. It comes together on a single platter with minimal cleanup, which makes it just as practical for a weeknight snack as it is for entertaining. Serve it right away for the best texture, or pop it in the fridge for up to half an hour while you get everything else ready.
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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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