Wheat Free 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. Butter lettuce leaves stand in as a fresh, crisp base, layered with fanned avocado and cucumber slices before the salmon gets draped over the top — it's as beautiful to look at as it is to eat. The lemon-caper dressing ties everything together with a bright, briny punch that complements the richness of the fish and avocado perfectly. For anyone navigating a wheat-free lifestyle, this kind of dish is a relief — no swaps, no substitutions, just naturally clean ingredients that happen to taste incredible together. Scattered fresh dill and thin slivers of red onion add a little sharpness and color that make the whole plate pop. It comes together in minutes, which makes it just as viable 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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