Breastfeeding Friendly Smoked Salmon Lettuce Cups with Avocado & Cucumber
Crisp butter lettuce cups filled with silky smoked salmon, creamy avocado, and cool cucumber make for a dish that feels indulgent while quietly doing a lot of nutritional heavy lifting. Smoked salmon brings a solid hit of omega-3 fatty acids, which are especially valuable during the postpartum period when your body is working hard to support milk production and recovery. The avocado adds healthy fats and a richness that makes every bite feel satisfying without weighing you down. A bright lemon and olive oil dressing ties everything together with fresh dill and chives, so the flavors are clean and vibrant rather than heavy or overpowering. Assembly is genuinely simple — just toss, layer, and drizzle — which is exactly the kind of low-effort cooking that fits into a busy new-parent schedule. Optional capers add a briny pop if you're in the mood, and the whole platter comes together fast enough to actually eat while the baby naps.
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Learn more →Ingredients
4 servings
For the cups
- 1 head butter lettuce, leaves separated
For the filling
- 6 oz smoked salmon, torn into bite-sized pieces
- 1 ripe avocado, pitted and diced
- 1 medium cucumber, seeded and diced
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh dill, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp sea salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- 1 tbsp capers, drained (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, and black pepper until combined and slightly emulsified.
- 2
In a separate bowl, gently toss the diced avocado and cucumber with half the dressing until lightly coated.
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