Kale Salmon Wraps

6 oz can wild caught salmon, drained and flaked with a fork

Several large leaves of kale, center ribs removed

½ cucumber thinly sliced

½ large carrot, julienned

2 tsp fresh dill

½ avocado thinly sliced

1 Tablespoon dressing (recipe follows)

Dressing

1 egg yolk

2 ½ tsp lemon juice

1 tsp apple cider vinegar

¼ tsp Dijon mustard

½ tsp sea salt

¼ cup olive oil

Whisk egg yolk and lemon juice together. Add vinegar, mustard, and salt. Slowly whisk in olive oil until thoroughly blended.

Directions:

Mix salmon with dill and 1 tablespoon dressing. Refrigerate remaining dressing and use within two days.

Spoon salmon onto kale leaf. Add strips of cucumber, carrots and avocado. Roll kale leaf up like a sushi roll. Cut into desired length.