Hazelnut 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 belongs in a café window. The bright lemon-caper dressing ties everything together with a briny, citrusy punch that makes each bite feel intentional and fresh. This is the kind of meal that feels indulgent without any of the heaviness — no cooking required beyond a quick whisk of the dressing. For anyone navigating tree nut allergies, smoked salmon dishes can sometimes hide unexpected ingredients in sauces or garnishes, but every component here is clean and straightforward. Thinly sliced red onion and a shower of fresh dill add layers of flavor that keep things interesting from the first forkful to the last. It comes together in minutes and is elegant enough to serve to guests or satisfying enough to keep all to yourself on a Tuesday night.
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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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