Pork Free Whole30 Smoked Salmon and Avocado Plate
Smoked salmon and creamy avocado are a natural pairing, and this plate leans into that combination with bright, clean flavors that feel genuinely restaurant-worthy. Thinly sliced cucumber and red onion add crunch and a little sharpness, while butter lettuce leaves act as a fresh, elegant base that pulls the whole thing together. The lemon-caper dressing is whisked up in minutes and does serious work — the briny capers and citrus cut right through the richness of the salmon and avocado. A generous scatter of fresh dill over the top gives it that finishing touch that makes the dish look as good as it tastes. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-reading anxiety or ingredient swaps required. It comes together without any cooking, which means it's just as practical for a quick weekday lunch as it is for a relaxed weekend spread.
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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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