Spicy Smoked Salmon & Avocado Boats with Zesty Lemon-Dill Sauce (Paleo-Friendly)

Allergens

Fish (Smoked Salmon) - Tree Nuts (none) - Peanuts (none) - Shellfish (none) - Soy (none) - Dairy (none)

Ingredients

• 8 oz fresh smoked salmon
• 2 large ripe avocados
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh dill
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Prepare the avocado boats by cutting each avocado in half and removing the seed. Scoop out a small portion of the flesh to create a well in each half. In a medium sized bowl, combine lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper to taste. Whisk until well combined. Stir in chopped red onion, fresh dill, and mix well. Arrange the smoked salmon on a plate and gently break into small pieces using your fingers or a fork. Spread a thin layer of the lemon dill sauce onto each avocado half. Divide the smoked salmon among the two avocado boats, piling it high in the center. Garnish with additional dill sprigs and a lemon wedge for an elegant presentation.

Chef’s Insight

Balance the flavors by adjusting the salt and pepper levels to taste.

Notes

For an added touch, serve on a bed of mixed greens or alongside your favorite Paleo-friendly side dish.