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.

Whatchagot Seafood Stew

This is a mash-up of several recipes I’ve read online.  Google “paleo fish stew” for more ideas.  My bread-eating dinner guest demanded that I write this one down immediately, so I think its a winner. Its very pretty (really, its my photography that’s bad) and would make really good party food. It’s a pretty heavily seasoned dish, so serve it with something fresh and green, like baby spinach or blanched asparagus tossed with lemon juice, olive oil and mustard salad dressing. Add crusty bread if you want to accommodate your non-paleo guests.

This was made with run-of-the-mill frozen seafood, so better fish would only make it better.  The veggies are chopped into very big pieces because they’ll cook a while.

Coarsely chop (1 or 2 inch pieces):
3 medium shallots (or other sweet onion)
1 leek, white and light green parts 
2 bell peppers (red or orange if possible)
1 bunch red kale (or plain-old kale, tuscan kale, collards…)


1 small Jalapeño pepper, sliced lengthwise
6 cloves garlic sliced thick

Thaw or buy fresh about 3 lbs of seafood, a mix of white fish and shellfish, I used:
1 lb small scallops
1 lb small peeled deveined shrimp
1 lb tilapia fillets, cut in half


In a gallon soup pot, over medium, heat
1 T olive oil

Sauté shallots, leek, and bell pepper with lid on, stirring occasionally for 3 minutes.  Add garlic, saute three more minutes. Add chopped kale and:
2 28 oz cans whole tomatoes (including liquid)
1 bottle clam juice
2 sprigs rosemary
1 T dried thyme
1 T basil
1/2 t cracked black pepper


Bring to a boil, reduce heat and simmer, uncovered for about 40 minutes, stirring occasionally, breaking up tomatoes as you go. Add seafood and simmer for about 8 minutes or until just cooked through. Add
1 T dried thyme 
1/2 14 oz can unsweetened coconut milk

Stir to incorporate, turn off heat and allow to rest for a few minutes before serving.