Looking for a fresh, light appetizer that comes together in minutes? These smoked salmon and avocado lettuce boats pair crisp little gem leaves with creamy avocado, juicy cherry tomatoes and silky smoked salmon, all finished with a homemade honey mustard mayo. Perfect for warm days, family lunches or a festive table.
Ingredients (for 3 little gem lettuces)
For the lettuce boats
- 3 little gem (baby romaine) lettuces
- 100 g (3.5 oz) smoked salmon
- 10 cherry tomatoes
- 1 ripe avocado
- Extra virgin olive oil, to taste
- Lemon juice, to taste
- A pinch of salt and pepper (optional)
For the honey mustard lemon mayo
- 8 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 10 ml (2 teaspoons) lemon juice
Optional add-ins: diced cucumber, flaked tuna, anchovies or diced mango.
How to Make Them
- Crisp the lettuce. Wash the lettuces, separate the leaves and drain well. For extra-crunchy, bright leaves, soak them in cold water in the fridge for at least an hour, then pat dry.
- Prep the filling. Dice the cherry tomatoes. Peel, pit and cube the avocado and add a few drops of lemon juice so it doesn’t brown. Cut the smoked salmon into strips or small pieces.
- Make the sauce. Whisk the mayonnaise, Dijon, honey and lemon juice until smooth and creamy: sweet, tangy and just a little punchy.
- Mix the filling. Gently toss the avocado, tomatoes and salmon with a drizzle of olive oil and a few drops of lemon, without mashing the avocado.
- Fill the leaves. Spoon the mixture into the leaves and top generously with the honey mustard mayo.
- Serve. Arrange on a platter, garnish as you like and serve well chilled.
Tips
- Use the biggest leaves as “boats” so the filling sits neatly.
- Pick an avocado that is ripe but still holds its shape when cut.
- Adjust honey, mustard and lemon to your taste.
- Prep the sauce and filling ahead, but assemble just before serving.
What to Serve With
Grilled shrimp, tomato mozzarella salad, roasted potatoes, toasted bread with olive oil or a mild cheese board.
FAQ
Can I make them ahead?
Yes. Keep the filling and sauce in separate containers in the fridge for a few hours and assemble right before serving so the leaves stay crisp.
What can I use instead of smoked salmon?
Tuna, cooked shrimp, anchovies or even shredded chicken.
Can I swap the sauce?
Of course: plain yogurt, cream cheese or a light yogurt-lemon dressing all work.
How do I keep the leaves fresh?
Store them clean and dry in a sealed container in the fridge, and only add the sauce when serving.
Fresh, colorful and ready in minutes. Save this one for your next summer party!
