Pescatarian 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 something you'd order at a nice brunch spot — except you made it in minutes. The lemon-caper dressing is the real secret here, whisked together with olive oil, fresh lemon juice, and a pinch of sea salt to tie every element into something bright and cohesive. Thin-sliced red onion adds a little sharpness, and a generous scatter of fresh dill makes the whole thing feel intentional and restaurant-worthy. Because every ingredient is naturally clean and unprocessed, there's no need to scan labels or second-guess anything — what you see is exactly what you get. It's the kind of no-cook assembly that works just as well for a quick weeknight dinner as it does for impressing guests on a lazy weekend morning. Serve it with an extra squeeze of lemon and you've got a dish that's as satisfying as it is effortless.
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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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