Mushroom Free Smoked Salmon Lettuce Cups with Avocado & Cucumber
These fresh, vibrant lettuce cups are the kind of appetizer or light meal that looks impressive but comes together in minutes with zero cooking required. Silky smoked salmon pairs beautifully with creamy diced avocado and cool cucumber, all cradled in tender butter lettuce leaves that act as the perfect edible vessel. A bright lemon and olive oil dressing ties everything together, and a scatter of fresh chives and dill gives each bite a herby lift that feels genuinely restaurant-worthy. Every single ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — just straightforward, clean flavors from start to finish. Optional capers add a briny pop if you're feeling fancy, and a squeeze of fresh lemon at the table keeps things lively. This is the kind of recipe that works equally well as a party starter or a quick weekday lunch when you want something light but satisfying.
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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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