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)

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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