Red Meat Allergy Friendly Whole30 Smoked Salmon and Avocado Plate
Smoked salmon and creamy avocado are a natural pairing, and this plate pulls them together in a way that feels genuinely restaurant-worthy without much effort at all. Fanned avocado and cucumber slices sit on a bed of butter lettuce, draped with silky smoked salmon and finished with thin ribbons of red onion — it's as beautiful to look at as it is to eat. The bright lemon-caper dressing ties everything together with a briny, citrusy punch that makes each bite feel intentional and fresh. Because the entire dish is built around seafood, produce, and olive oil, there's no need to swap or substitute a single thing to keep it completely free of red meat. It's naturally clean and compliant without tasting like it's missing anything. Whether you're eating this way for health reasons or simply avoiding certain proteins, this is the kind of meal that makes the whole approach feel effortless and genuinely satisfying.
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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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