Shellfish Free Smoked Salmon Lettuce Cups with Avocado & Cucumber
These light, refreshing lettuce cups are the kind of appetizer or lunch that looks like it came from a fancy café 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 with just enough acidity to cut through the richness of the fish and avocado. Fresh chives and dill bring a herby lift that makes every bite feel clean and vibrant. For anyone navigating shellfish concerns, this recipe is a genuinely satisfying seafood option — smoked salmon delivers that briny, oceanic flavor without any shrimp, crab, or lobster in sight. Optional capers add a punchy, briny pop if you want to lean into the savory notes even further. Serve it straight from the platter with lemon wedges 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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