Capsaicin Free Whole30 Smoked Salmon and Avocado Plate
Smoked salmon and creamy avocado are a natural pairing, and this plate pulls them together in a way that feels genuinely restaurant-worthy without much effort at all. Fanned over crisp butter lettuce with thin cucumber slices and wisps of red onion, every bite delivers cool, fresh contrast alongside the rich, silky salmon. The lemon-caper dressing ties it all together — bright and briny, whisked up in minutes from pantry staples you likely already have on hand. For anyone navigating a sensitivity to capsaicin, this kind of dish can be tricky because so many "light" or "fresh" recipes still sneak in chili flakes, hot sauce, or spiced seasoning blends — this one keeps things clean with black pepper, capers, and lemon as the only flavor drivers. Fresh dill scattered over the top adds an herby lift that makes the whole plate feel intentional and complete. It comes together fast, requires zero cooking, and looks impressive enough to serve to guests without anyone suspecting how simple it really was.
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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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