Mushroom 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 seaside café. 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 no-cook assembly that delivers serious flavor without turning on a single burner. For anyone navigating a Whole30 reset, finding satisfying meals that feel indulgent rather than restrictive is half the battle — and this one clears that bar easily. Every ingredient here is naturally free from fungi and fillers, so there's no label-scanning required, just clean, vibrant food on the plate. A scatter of fresh dill at the end adds a herby lift that pulls the whole thing into something genuinely beautiful. It works as a light lunch, an elegant starter, or an easy weeknight dinner when you want something nourishing without the fuss.
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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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