Citric Acid Free Whole30 Smoked Salmon and Avocado Plate
Silky smoked salmon, buttery avocado, and crisp cucumber come together on a bed of butter lettuce for a plate that looks like it belongs in a coastal café. The lemon-caper dressing ties everything together with a bright, briny punch that makes each bite feel intentional and fresh. For anyone navigating citric acid sensitivities, the good news here is that the acidity comes entirely from fresh-squeezed lemon juice — a whole food source that sidesteps the processed citric acid found in so many bottled dressings and packaged proteins. Smoked salmon can sometimes be a tricky ingredient to source cleanly, but used as-is here it pairs beautifully with the natural richness of ripe avocado and the cool crunch of English cucumber. Thinly sliced red onion and a generous scatter of fresh dill add color and a herby lift without any hidden additives. This is the kind of no-cook assembly meal that comes together in minutes and still manages to feel genuinely special.
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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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