Go Back
–+ servings
Elegant smoked salmon, avocado, and cucumber stack appetizer drizzled with lemon-caper dressing and garnished with microgreens

Cucumber, Avocado & Smoked Salmon Salad

A fresh, elegant layered salad made with crisp cucumber, creamy avocado, and silky smoked salmon, topped with a bright lemon-caper-tomato dressing. This no-cook appetizer looks beautiful, tastes refreshing, and comes together in minutes - perfect for holidays, brunch, or any special occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Appetizer, Salad, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cucumber Layer
  • 1 small Persian cucumber cubed
  • 1 tsp olive oil
  • 1 tsp fresh dill finely chopped
  • Tiny pinch of salt
Avocado Layer
  • 1 small avocado cubed
  • 1/2 tsp lemon juice
  • Freshly cracked black pepper
Smoked Salmon Layer
  • 1-2 oz smoked salmon thinly sliced
Dressing
  • 1 tsp olive oil
  • 1/2 tsp lemon juice
  • 1 tsp capers drained and patted dry
  • 3 cherry tomatoes chopped
  • 1/2 tsp lemon zest
  • Salt & black pepper to taste

Method
 

  1. In a small bowl, mix cubed Persian cucumber with olive oil, chopped dill, and a tiny pinch of salt. Stir gently and set aside.
  2. Cube the avocado and toss it with lemon juice and freshly cracked black pepper. Keep the cubes intact.
  3. Using a round mold (or cleaned tuna can with the bottom removed), press the cucumber layer gently into the base.
  4. Add the avocado layer on top, tapping the mold lightly so it settles evenly.
  5. Finish with a layer of smoked salmon - either folded decoratively or laid flat.
  6. In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped cherry tomatoes, and dried capers. Add salt and pepper to taste.
  7. Spoon the dressing generously over the top of the salad.
  8. Carefully lift the mold straight up to reveal clean layers.
  9. Serve immediately for the freshest flavor and texture.

Notes

  • Patting the capers dry prevents the dressing from becoming watery.
  • Use a ripe-but-firm avocado to keep the layers clean and structured.
  • Chill the serving plate for 10 minutes before assembling for a restaurant-style presentation.
  • Double or triple the recipe for entertaining - the layered look always impresses!

Tried this recipe?

Let us know how it was!