Xanthan Gum Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds get a serious upgrade here, layered with smoky paprika-spiced salmon and a creamy mashed avocado spread that comes together with nothing more than lemon juice and a pinch of salt. The combination of textures — snappy cucumber, velvety avocado, and tender flaked salmon — makes every single bite feel intentional and satisfying. For anyone navigating a diet that rules out xanthan gum, this kind of recipe is a breath of fresh air, because there are absolutely no thickeners, binders, or stabilizers hiding anywhere in the ingredient list. The avocado does all the creamy heavy lifting on its own, which is exactly how it should be. Smoked paprika shows up twice — once in the salmon mixture and once in the avocado spread — so the flavor is deep and cohesive without being one-note. A squeeze of fresh lemon juice brightens everything up, and a scatter of chives and red pepper flakes at the end adds color and a gentle kick. These are the kind of elegant, no-fuss bites you can feel genuinely good about serving.
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Learn more →Ingredients
4 servings
For the rounds
- 1 large english cucumber
For the topping
- 8 oz cooked salmon, flaked
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the spread
- 1 ripe avocado, pitted and peeled
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4 inch thick and arrange them in a single layer on a large platter or baking sheet — you should get about 20–24 rounds.
- 2
In a small bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp smoked paprika until combined.
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