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Cucumber Salad In A Jar

Layered cucumber salad in a jar with whipped cream cheese, avocado, smoked salmon, red onion, seeds, capers, and simple seasonings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Servings: 4 servings

Ingredients

Ingredients

  • 1 mediumcucumber thinly slicedabout 150 g
  • 2 tbsp.whipped cream cheeseabout 30–45 g
  • 1/2 mediumavocado diced
  • 3 slicessmoked salmonabout 50 g
  • 1/8 mediumred onion slicedabout 30 g
  • 1 tbsp.salad seed mixabout 10 g
  • 1 tsp.capersabout 5 g
  • 1/2 tsp.sea saltabout 5 g
  • 1/4 tsp.black pepperabout 1 g

Instructions

Instructions

  • Wash the 1 medium cucumber, trim the ends, and thinly slice it into rounds. Place all cucumber slices into a jar.
  • Add 2 tbsp whipped cream cheese to the jar in small dollops.
  • Remove the pit from ½ medium avocado, dice the avocado, and add the diced avocado to the jar.
  • Add 3 slices smoked salmon to the jar (fold or layer the slices as needed to fit).
  • Thinly slice ⅛ medium red onion and add the sliced onion to the jar.
  • Sprinkle 1 tbsp salad seed mix and 1 tsp capers over the other ingredients in the jar.
  • Sprinkle ½ tsp sea salt and ¼ tsp black pepper over the top.
  • Seal the jar and gently shake or tilt it a few times to distribute the ingredients without mashing the avocado or cream cheese. Serve immediately.

Equipment

  • jar
  • Knife
  • Cutting Board
  • Spoon

Notes

Vegan option: Replace the smoked salmon with grilled tempeh or roasted chickpeas. Use vegan sour cream instead of cream cheese.
Dairy-free option: Swap the whipped cream cheese for a dairy-free alternative or hummus.
Add a crunch: Include some roasted nuts or seeds for extra texture.
🧊Storage InstructionsStore the jar in the fridge for up to 2 days. Make sure to shake the jar gently before serving.
Store the jar in the fridge for up to 2 days. Make sure to shake the jar gently before serving.