Smoked Salmon & Avocado Lettuce Rolls with Dill-Caper Yogurt

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 rolls  ·  prep 15 min  ·  difficulty easy

Crisp lettuce leaves wrapped around creamy avocado and thin ribbons of smoked salmon, finished with a tangy dill-caper greek yogurt. Served cold as a light Mediterranean-inspired lunch or snack.

Per roll

231.3 g per roll

Ingredients

• 100 g smoked salmonSalmon, Fish, chinook, smoked
• 150 g avocadoAvocado, Raw
• 80 g lettuceLettuce, Raw
• 80 g greek yogurtYogurt, Greek, plain, nonfat
• 15 g capersCapers, Canned
• 6 g dillDill weed
• 6 g chivesChives, Raw
• 15 ml lemon juiceLemon juice, Raw
• 10 ml olive oil
• 0.5 g black pepperSpices, Pepper, black
• 0.5 g saltSalt, Table

Method

1. Prepare lettuce: rinse 80 g of lettuce and pat dry. Separate into 4 large leaves and chill upright in the refrigerator while you prepare filling (5 minutes).
2. Slice avocado: halve and pit 150 g avocado, then slice into 8 to 10 thin slices and place in a bowl. Add 15 ml lemon juice and toss gently to coat; let sit 3 minutes to prevent browning.
3. Make dill-caper yogurt: finely chop 10 g of dill and 10 g of chives. In a small bowl combine 80 g greek yogurt, 15 g capers (roughly chopped), chopped dill, chopped chives, 10 ml olive oil, 0.5 g salt and 0.5 g black pepper. Stir until smooth and refrigerate for 10 to 15 minutes to let flavors meld.
4. Assemble rolls: lay one lettuce leaf flat, arrange 25 g smoked salmon (about 4 strips) and 40 g avocado slices in the center, then spoon about 20 g of the dill-caper yogurt over the filling. Fold sides and roll into a compact cylinder. Repeat with remaining leaves to make 4 rolls.
5. Serve: slice each roll in half if desired and serve chilled immediately. Leftover components keep separately in the refrigerator for up to 48 hours.

Tips

• Assemble just before serving to keep lettuce crisp.
• Plain yogurt can replace greek yogurt for a slightly looser sauce; drain excess whey if needed.
• Store components separately in airtight containers for up to 48 hours and combine before eating.