You don't necessarily need a lettuce leaf or a tortilla to make a tasty wrap sandwich. These Paleo wrap recipe rolls smoked salmon, avocado, and radishes up in healthy cucumber slices!
Trim ends from cucumber. Using a mandoline, carefully slice cucumber lengthwise about 1/8 inch thick. Cut the six best slices of cucumber in half crosswise. Cut remaining slices crosswise into matchstick-size strips and set aside.
Top cucumber slices with salmon strips, avocado slices, radish strips, and the cucumber matchsticks. Roll up like sushi; secure with toothpicks. Chill until ready to serve, up to 2 hours.
Meanwhile, for dipping sauce, remove 1/4 tsp. zest and squeeze 1/2 tsp. juice from lemon. In a small bowl stir together Paleo Mayonnaise, garlic, dill, pepper, and lemon zest and juice. If desired, thin with water to desired consistency. Serve with cucumber rolls.
Don't have fresh dill? Use 1/4 tsp. dried dill weed in place of fresh.
In a wide-mouth pint jar or 2-cup liquid measuring cup combine first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture.
Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.)
Cover jar or transfer mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days.