Cucumber Rolls

Happy May! As the weather gets warmer (or at least it is supposed to!) many of us start to crave lighter, juicier food. Today’s recipe makes for a great appetizer to offer on a hot, sunny day! It is super quick and easy to make, and it is a great option for when you are short on time and need to quickly prepare something for your guests.

I am sharing with you two versions: one dairy-free and one with goat’s yogurt. You can mix and match them as you prefer. I honestly prefer the avocado version myself, but I’d be curious to know what you think!

Here is what you will need to make the cucumber rolls:

Cucumber Rolls

  • Servings: 12 rolls
  • Difficulty: easy
  • Print

Ingredients

  • 1 medium sized cucumber
  • 1/3 ripe avocado
  • juice of 1/2 lime
  • some fresh coriander leaves
  • 3 tbsp goat’s yogurt
  • 1/3 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tsp thyme
  • 1 tsp olive oil
  • a bit of fresh chives
  • salt and pepper to taste

Directions

1. Use a potato peeler and peel off the skin of the cucumbers. Then start peeling off long slices of the cucumber along its length. Avoid the middle part of the cucumber, as it is too soft and won’t roll well.

2. Once you have your long cucumber strips start rolling each one of them. The tighter you roll the better the rolls will stick together. Place the rolls on a plate.

3. For the cucumber-avocado rolls: Cut the avocado into small cubes. Fill in your cucumber rolls with the avocado cubes. Again, the more you can fill it with avocado, the better it will stick together. Drizzle your rolls with some lime juice, sprinkle with freshly cut coriander and add some salt and pepper.

4. For the cucumber-tzaziki rolls: Prepare the yogurt sauce. Place the yogurt through a nutmilk bag to remove excess liquid. Put the drained yogurt in a bowl and add the lemon, olive oil, thyme, garic powder, chives, salt and pepper. Mix well. Use a small spoon to pour some of the sauce on the cucumber rolls. Top with additional chives.


Enjoy!

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