Cucumber Rolls




Ingredients :

1 large organic English cucumber (or 2)

3 ripe avocados

1/4 cup capers

1/2 teaspoon pink Himalayan salt or sea salt

freshly cracked black pepper

2 tablespoons of freshly squeezed lemon juice

1/4 cup fresh parsley, chopped fine + more for plating

1/8 cup fresh dill, chopped fine


Directions :

It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted).

In a bowl, mush all the avocado meat and add in all the other ingredients and mix.

Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.

Dress up with extra parsley and capers and serve!

(In the heat of the summer, be sure that the avocado doesn’t tolerate the heat well, so be mindful of that and serve these as appetizers so they’re eaten up quick or keep them in the fridge until serving time

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