Cucumber Rounds with Smoked Salmon and Dill Dip

Concocted for Mt. Ogden Crossfit’s Nutrition Challenge. A very pretty little canapé 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.

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One thought on “Cucumber Rounds with Smoked Salmon and Dill Dip

  1. Pingback: Nutrition Challenge, Week 3 Summary | East Bench Paleo

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