Brazil Nut Free Whole30 Smoked Salmon and Avocado Plate
Silky smoked salmon, creamy avocado, and crisp cucumber come together on a bed of butter lettuce for a plate that looks like something from a nice brunch spot — but takes almost no time to pull off. The lemon-caper dressing ties everything together with a bright, briny punch that makes each bite feel intentional and fresh. Capers and fresh dill are doing serious heavy lifting here, adding layers of flavor without any fuss. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, whole food from start to finish. It's the kind of meal that works equally well as a light lunch, a starter, or an impressive no-cook dinner when you don't feel like turning on the stove. Serve it immediately after dressing so the lettuce stays crisp and the avocado holds its color.
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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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