Nightshade 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 weekend brunch spread — but takes almost no time to pull off. The bright lemon-caper dressing ties everything together with a briny, citrusy punch that makes each bite feel intentional and fresh. For anyone navigating a nightshade-free approach, this kind of dish can feel like a gift — no tomatoes, no peppers, no paprika hiding in a sauce, just clean, vibrant ingredients that do the heavy lifting on their own. Thinly sliced red onion and a scatter of fresh dill add sharpness and herby fragrance without a single ingredient that needs to be second-guessed. The capers in the dressing bring that savory depth you might usually get from a more complicated preparation, keeping the flavor profile bold and satisfying. It works beautifully as a light lunch or an elegant starter, and the assembly is straightforward enough that you can have it on the table before anyone even realizes how little effort went into it.
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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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