Shellfish Free Whole30 Smoked Salmon and Avocado Plate
Silky smoked salmon, buttery avocado, and crisp cucumber come together on a bed of butter lettuce for a plate that looks like something from a weekend brunch spot — but takes almost no time to pull off at home. The bright lemon-caper dressing ties everything together with a briny, citrusy punch that makes each bite feel intentional and fresh. For anyone navigating shellfish concerns, this dish is a genuinely satisfying way to enjoy seafood without a second thought, since every ingredient here is straightforward and easy to verify. The red onion adds a subtle sharpness that cuts through the richness of the avocado, and the fresh dill scattered over the top brings an herby lift that makes the whole plate sing. It's naturally compliant with Whole30 guidelines too, so it works hard for a lot of different eating goals at once. Serve it with an extra squeeze of lemon and you've got a no-cook, no-stress meal that feels anything but plain.
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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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