These elegant little cups are the kind of appetizer that disappears from the platter before you even sit down. Silky smoked salmon, creamy diced avocado, and cool cucumber come together in crisp butter lettuce leaves, then get finished with fresh dill, chives, and a bright lemon vinaigrette that ties everything together beautifully. The dressing is whisked up from scratch using olive oil, fresh lemon juice, and a touch of zest, so you know exactly what's going in — no spice blends, no mystery seasonings, no hidden ingredients to second-guess. That makes this recipe a genuinely easy win for anyone navigating warm spice sensitivities, since every component is clean, fresh, and straightforward. Optional capers add a briny little pop if you want them, but the cups are completely satisfying without. Assembly is quick and no-cook, making this a low-effort, high-reward dish that works as a starter, a light lunch, or an impressive party spread.
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In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, and black pepper until combined and slightly emulsified.
In a separate bowl, gently toss the diced avocado and cucumber with half the dressing until lightly coated.
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