1 English cucumber
1 large avocado, peeled and pitted
1 cup curly kale leaves, ribs removed, chiffonaded
1 tablespoon fresh lemon juice
1/4 teaspoon Celtic sea salt
1/4 teaspoon ground cumin
Pinch of cayenne pepper
1/8 teaspoon sweet paprika, to garnish
To prepare the cucumber, use a mandoline (at the 1/16-inch setting) or a wide vegetable peeler and slice the cucumber lengthways into long slices on one side of the cucumber (until you get to the seeds), and long slices on the other side (until the seeds). Discard the tiny green outer layers. You should be left with 4 inner long slices without seeds. Set aside.
In a bowl, mash the avocado. Stir in the chopped kale leaves, lemon juice, salt, cumin, and cayenne.
To assemble, spread 1/4 of the mixture with a spoon onto each cucumber strip and gently roll up. (You may need to secure them with a toothpick.)
Place these rolls end down onto a plate and sprinkle with smoked paprika. Consume immediately.