Xanthan Gum Free Whole30 Smoked Salmon and Avocado Plate
Smoked salmon and creamy avocado are a natural pairing, and this plate pulls them together with bright, clean flavors that feel genuinely restaurant-worthy. A quick lemon-caper dressing — just olive oil, fresh lemon juice, capers, salt, and pepper — ties everything together without any thickeners or stabilizers, which is exactly what makes it such a confident choice for anyone avoiding xanthan gum. So many bottled dressings and packaged sauces sneak in gums and binders, but here you whisk the dressing yourself in about thirty seconds and know precisely what's in it. Butter lettuce leaves serve as a fresh, tender base, layered with fanned avocado and cucumber slices before the salmon is draped on top. A scatter of fresh dill and thin red onion rounds out the plate with herby brightness and just enough bite. It comes together fast, looks stunning, and requires zero cooking — just good ingredients assembled with a little intention.
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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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