Red Meat Allergy Friendly Smoked Salmon Lettuce Cups with Avocado & Cucumber
These light, refreshing lettuce cups are everything you want in a no-fuss dish — cool, creamy, and packed with bright, herby flavor. Silky smoked salmon pairs beautifully with buttery avocado and crisp cucumber, all nestled in tender butter lettuce leaves that act as the perfect edible vessel. A simple lemon and olive oil dressing ties everything together with just enough acidity to make each bite feel lively and clean. Fresh chives and dill add a fragrant, garden-fresh finish that elevates the whole thing without any extra effort. Because this recipe leans entirely on seafood, produce, and pantry staples, it's a naturally smart choice for anyone navigating a red meat allergy — no swaps or substitutions needed. Optional capers add a briny little punch if you want to take the flavor up a notch. Serve it as a starter at a dinner party or a quick weeknight meal and watch it 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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