Coconut 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 with almost zero effort. Crisp cucumber, paper-thin red onion, and a bright lemon-caper dressing add layers of flavor that keep every bite interesting. Butter lettuce leaves act as a fresh, elegant base that ties the whole thing together without weighing it down. Many packaged dressings and cured fish products sneak in coconut-derived ingredients or oils, so building this one from scratch with olive oil, lemon juice, and capers keeps everything clean and worry-free. The dressing comes together in a single small bowl, and the rest is just thoughtful arranging — no cooking required. It's the kind of meal that looks like you put in serious effort but actually comes together in minutes, making it perfect for a quick lunch or a light dinner that still feels a little 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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