Citric Acid Free Smoked Salmon Lettuce Cups with Avocado & Cucumber
These elegant little cups are a study in freshness — silky smoked salmon, creamy diced avocado, and cool cucumber all cradled in tender butter lettuce leaves. The dressing is a bright, simple whisk of extra virgin olive oil, fresh lemon juice, and lemon zest, which means every ingredient pulling flavor duty here is clean and straightforward with no hidden additives to second-guess. For anyone navigating a citric acid sensitivity, that kind of ingredient transparency is genuinely hard to find in a ready-made product, so building this one at home puts you fully in control. Fresh chives and dill add an herby lift that makes the whole thing feel like something you'd order at a nice café, not a compromise meal. The assembly is relaxed and unfussy — just toss, spoon, and scatter — so it comes together quickly without any cooking required. Serve immediately so the lettuce stays crisp and the avocado stays vibrant, and keep the optional lemon wedges on the side for anyone who wants an extra squeeze.
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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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