Cashew Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers don't need to be complicated to feel seriously impressive. Cool, crisp cucumber rounds get topped with a smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a pinch of cayenne — then finished with silky smoked salmon, fresh dill, and briny capers. Every ingredient is whole and clean, making this a naturally paleo-friendly option that doesn't require any swaps or substitutions. For anyone navigating nut allergies or avoiding tree nuts, the entire recipe is built around fresh produce, fish, and spices, so there's nothing hidden to worry about. The double hit of smoked paprika — once in the avocado mash and again as a finishing dust — gives these rounds a deep, almost campfire-like warmth that plays beautifully against the cool cucumber base. They come together quickly and can even be prepped a little ahead of time, making them a stress-free choice for entertaining or a light snack that still feels special.
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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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