Legume 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 it belongs in a coastal café. The bright lemon-caper dressing ties everything together with a briny, citrusy punch that makes each bite feel intentional and fresh. For anyone navigating legume-free eating, this kind of recipe is a genuine relief — no hidden bean flours, no soy-based sauces, no lentil-thickened dressings to decode on a label. Every ingredient here is exactly what it says it is: clean proteins, good fats, and crisp vegetables. The thinly sliced red onion and scattered fresh dill add layers of flavor without any fuss, and the whole thing comes together with just a whisk and a little careful arranging. It's the kind of no-cook assembly that feels effortless but genuinely impresses, whether you're meal-prepping a weekday lunch or plating something special for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!