Raw Avocado Cucumber Sushi Rolls

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• 1 English Cucumber

guacamole

• 1 large avocado, peeled and pitted
• 1 cup curly kale leaves (ribs removed), chiffonaded
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/4 teaspoon Celtic sea salt, plus more to taste
• 1/8 teaspoon ground cumin, plus more to taste
• Pinch of cayenne pepper (optional), plus more to taste
• 1/8 teaspoon sweet paprika, to garnish 

1. 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.
2. In a bowl, mash the avocado, and stir in the chopped kale leaves, lemon juice, salt, cumin, and cayenne together. Tweak lemon juice, salt, cumin, and cayenne to taste.
3. To assemble, spread 1/4 of the mixture with a spoon onto each cucumber strip, and gently roll up until you have a finished round roll. (You may need to secure them with a toothpick.)
4. Place these rolls end down onto a plate, and sprinkle with smoked paprika. Consume immediately. 

Recipe from The Decadent Detox and 14-Day Guided Cleanse.
Photo by Trent Lanz; styling by Alicia Buszczak