Cucumber Rounds with Smoked Salmon and Dill Dip

Concocted for Mt. Ogden Crossfit’s Nutrition Challenge. A very pretty little canapĂ© likely to get gobbled up by even your least paleo guests. The dill dressing owes a LOT to the Vegan Avocado Ranch recipe over at Girl Makes Food.

  • 1 cucumber (peeled if desired), sliced
  • 1/2 recipe Avocado-Dill Dip
  • 1 package smoked salmon (I like the thick-cut fillet type instead of the lox like you’d put on a bagel)

Put Dill Dip in a plastic bag and cut off the corner to make a pastry bag. Pipe a little dip on each cucumber slice and top with a small chunk of smoked salmon. Garnish with a little additional dill if desired.

Avocado Dill Dip

  • 2 Avocados
  • 1 tablespoon Red Wine Vinegar
  • 2 teaspoons lemon juice
  • 1 tablespoon Fresh Dill (roughly chopped)
  • 1 tablespoon Fresh Parsley (roughly chopped)
  • Salt and Pepper (to taste)

Put all ingredients in the bowl of a food processor and blend until smooth.

Banana Pudding

My favorite indulgence – Paleo-fied but definitely not light.

  • 1 1/2 banana, sliced
  • 1 can coconut milk
  • 4 egg yolks
  • pinch salt
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla
  1. Over medium heat, bring bananas and coconut milk to a bare simmer, stirring often to break up bananas.
  2. Meanwhile, beat egg yolks and salt until light yellow and frothy.
  3. Once coconut milk mixture has thickened a bit, spoon a small amount into yolks and whisk until well incorporated. Continue this way until you’ve added about half of the coconut milk mixture, then add the rest in a slow stream, whisking constantly.
  4. Pour back into the pan and heat on low, whisking constantly until thickened.
  5. Slowly melt in butter, remove from heat, then add vanilla.
  6. Transfer to bowl or individual ramekins, chill until set, about 4 hours.