Coconut Free Smoked Salmon Lettuce Cups with Avocado & Cucumber
These elegant little cups are a study in fresh, bright flavors — silky smoked salmon, creamy avocado, and crisp cucumber all nestled in tender butter lettuce leaves. The lemon-olive oil dressing ties everything together with a clean, zesty punch that lets every ingredient shine without masking anything. Because the whole recipe is built around whole, straightforward ingredients, there's no need to scan labels or worry about hidden coconut derivatives sneaking in through a sauce or dressing. Fresh chives and dill add a herbaceous lift, and optional capers bring a briny little pop if you want to take it up a notch. Everything comes together in minutes with no cooking required — just a little whisking, tossing, and arranging. Serve these at a casual lunch, a weekend brunch spread, or as a light starter, and watch them disappear fast.
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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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