Bring a large pot of water to a boil and blanch the chard leaves for 20 to 30 seconds. Using tongs, immediately remove the leaves from the boiling water and plunge them into a bowl of ice water.

Drain and dry the leaves on a clean dish towel or paper towels. Place them, one at a time, on chopping boards, cut the stems off, and set aside.

Peel and cut the cucumber into thin strips. Peel and slice the avocado, and set aside. Drizzle the salmon with lemon juice.

To assemble, place the salmon in the center of one or two chard leaves. Spoon the cream cheese on top of the salmon. Add the dill, cucumber, and avocado. Make sure you leave some space on each side.

Fold the long sides of the leaf over the filling. Roll up the chard wrap tightly. Secure with a toothpick, if necessary. Eat immediately or store in the fridge for up to two days.