Ginger 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. Fanned cucumber slices and paper-thin red onion add crunch and a little bite, while butter lettuce leaves act as a fresh, elegant base that keeps everything light. The lemon-caper dressing is the real secret here — just a quick whisk of olive oil, lemon juice, briny capers, and a pinch of sea salt and pepper, and suddenly the whole plate sings. Fresh dill scattered over the top ties it all together with an herby brightness that complements the salmon beautifully. For anyone navigating a sensitivity to ginger, this kind of dish can be tricky because so many "clean eating" recipes sneak it into dressings or marinades — but every ingredient here is straightforward and easy to verify. It comes together in minutes, making it a perfect no-cook option for a quick lunch or an impressive starter when you have guests.
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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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