Fructose 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 something from a nice brunch spot — but takes almost no time to pull off at home. The lemon-caper dressing ties everything together with a bright, briny punch that makes each bite feel intentional rather than thrown together. For anyone navigating fructose sensitivity, this kind of recipe is a genuine find, since every ingredient here is naturally low in free fructose and there's no hidden sweetener or high-fructose dressing to worry about. Capers, fresh dill, lemon juice, and good olive oil do all the heavy lifting on flavor, so you're not sacrificing anything by keeping it clean. The red onion adds a little sharpness and color without overwhelming the more delicate components. Serve it straight from assembly for the best texture — the avocado stays vibrant and the lettuce stays crisp when you don't let it sit.
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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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