Emulsifier 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 it came from a nice brunch spot — but takes almost no time to pull off at home. The dressing is a bright, simple whisk of lemon juice, olive oil, capers, salt, and pepper, which means every single ingredient is completely transparent and exactly what it sounds like. No hidden additives, no stabilizers, no emulsifiers doing quiet work in the background — just real food arranged beautifully. That matters more than people realize, because even "clean-looking" store-bought dressings and cured fish products can sneak in unwanted extras. Here, the smoked salmon is draped right over the vegetables and finished with fresh dill and a scatter of red onion, so the flavors build naturally without any processing shortcuts. It's the kind of meal that feels indulgent but is genuinely straightforward, and it works just as well for a quick weeknight dinner as it does for a leisurely weekend lunch.
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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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