Anti Inflammatory Whole30 Smoked Salmon and Avocado Plate
Smoked salmon and creamy avocado are a natural pairing, and this plate leans into that combination with crisp cucumber, sharp red onion, and a bright lemon-caper dressing that ties everything together. The ingredients here do a lot of heavy lifting from an anti-inflammatory standpoint — omega-3-rich salmon, heart-healthy olive oil, and fresh herbs and citrus that bring real nutritional punch without any processed additions. Butter lettuce leaves stand in for any grain or bread base, keeping things light and clean while still giving the plate structure and a satisfying crunch. The dressing comes together in minutes with just a whisk, and the whole assembly is more about arranging than actual cooking, which makes it feel effortless even on a busy weeknight. Fresh dill scattered over the top adds an herby brightness that elevates the whole thing from simple to genuinely impressive. This is the kind of meal that looks like you put in serious effort but asks almost nothing of you — and it tastes every bit as good as it looks.
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Learn more →Ingredients
2 servings
- 4 oz smoked salmon
- 1 large ripe avocado, halved, pitted, and sliced
- ½ english cucumber, thinly sliced
- ¼ small red onion, very thinly sliced
For the dressing
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp capers, drained
- ¼ tsp black pepper
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh dill, roughly chopped
- 4 large butter lettuce leaves
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, olive oil, capers, black pepper, and sea salt until combined.
- 2
Arrange 2 butter lettuce leaves on each plate as a base. Fan the avocado slices and cucumber slices over the lettuce, alternating them across the plate.
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