AIP Friendly Smoked Salmon Platter with Herb Cucumber Rounds
This platter is the kind of thing that looks like it took serious effort but comes together in minutes — cool cucumber rounds layered with silky smoked salmon, creamy fanned avocado, and a bright herb drizzle that ties everything together. The dressing is built from olive oil, fresh lemon juice, dill, chives, and a touch of ground ginger, keeping every ingredient clean and protocol-friendly without sacrificing any of the flavor you'd expect from a classic spread. Capers and paper-thin red onion add a briny, sharp contrast that makes each bite feel complete. One of the trickier parts of eating this way is finding crowd-pleasing recipes that don't rely on dairy, grains, or nightshade-based condiments — this one sidesteps all of that naturally, using whole foods that do the heavy lifting on their own. The optional fresh horseradish alongside the salmon is a smart finishing touch if you want a little heat without reaching for anything off-plan. It serves four and requires zero cooking, just thoughtful assembly, so it works equally well as a weeknight dinner or something you'd proudly set out for guests. Fresh, vibrant, and genuinely satisfying — this is the kind of plate that makes the protocol feel like a choice rather than a compromise.
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Learn more →Ingredients
4 servings
For the platter
- 12 oz smoked salmon, thinly sliced
- 2 medium english cucumbers, sliced into ¼-inch rounds
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 small red onion, very thinly sliced
- 2 tbsp capers, drained and rinsed
- ¼ cup fresh dill, roughly torn
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh chives, finely chopped
- 1 lemon, cut into wedges
- 1 tbsp fresh horseradish, finely grated (optional)
For the herb drizzle
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely choppedIngredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, finely chopped dill, finely chopped chives, sea salt, and ground ginger until combined. Set aside.
- 2
Arrange the cucumber rounds in a single, slightly overlapping layer across the base of a large serving platter, leaving space around the edges for the other components.
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