Eggless Smoked Salmon Lettuce Cups with Avocado & Cucumber
These fresh, vibrant little cups are the kind of appetizer that disappears from the platter before you've even finished arranging them. Silky smoked salmon, creamy diced avocado, and cool cucumber nestle into crisp butter lettuce leaves for a combination that feels both elegant and effortless. A bright lemon and olive oil dressing ties everything together, with fresh chives and dill adding a pop of herby flavor in every bite. Because the recipe relies entirely on whole, naturally egg-free ingredients — no mayo, no aioli, no hidden binders — there's nothing to swap or second-guess here. That's a genuine win for a dish in this category, since creamy dressings and fillings so often sneak in egg-based emulsifiers. Optional capers add a briny little punch if you want to lean into that classic smoked salmon flavor profile. Serve them straight away for maximum crunch and freshness, and keep lemon wedges nearby 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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