Poached Salmon & Avocado Cucumber Bites
Nutritional Information
Light, keto-friendly bites of gently poached salmon tucked into cucumber cups and topped with creamy avocado — whole foods only, no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 7 ozs wild-caught salmon fillet
- 1 medium ripe avocado
- 1 large English cucumber
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped dill
- 1 pinch sea salt (optional)
Slice the cucumber into 1/2-inch rounds and scoop out a small well in each to form a cup.
Bring a shallow pan of water to a gentle simmer. Add a splash of lemon juice and poach the salmon for 6–8 minutes until just cooked through. Remove and let cool slightly.
Finely flake the salmon into bite-sized pieces.
Mash the avocado with lemon juice, chopped dill and a pinch of salt to taste.
Fill each cucumber cup with mashed avocado, top with flaked salmon and serve chilled or at room temperature.
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