Slice your cucumber along its length using a mandoline slicer on the thinnest setting. Gather the widest, longest, most uniform slices and cut them in half widthwise.
Spread a thin layer of cream cheese on one side of each slice. Staring at the end of one slice, add a piece of smoked salmon and a small fistful of Kale Beet Blend.
Using your fingers, gather the salmon and blend tightly against the cucumber and begin rolling upwards until a roll is formed. Make sure to place the seam face down so it doesn’t fall apart.
Optional garnishes: sesame seeds, lemon juice/zest, coconut aminos.
