Kale Salmon Wraps

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. 
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.

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