Skip to main content

Cucumber Avocado Roll-Ups

Cucumber Avocado Roll-Ups

These vegan Cucumber Avocado Roll-ups are deceptively simple to put together. They are made with fresh basil, buttery avocado, and crisp cucumber.


 Prep Time 15 mins
 Cook Time 0 mins
 Total Time 15 mins
 Servings 4 Servings (3 roll-ups each)
 Calories 100 kcal
 Author Beachbody

Ingredients

  • 1 medium avocado cut into chunks
  • 1 cup fresh basil leaves
  • 1 clove garlic coarsely chopped
  • 2 tsp. fresh lime juice
  • sea salt (or Himalayan salt) and ground black pepper to taste (optional)
  • 2 large cucumbers
  • Ground paprika for garnish (optional)

Instructions

  1. Place avocado, basil, garlic, and lime juice in a food processor (or blender). Season with salt and pepper if desired; pulse until smooth and creamy. Set aside.
  2. Use a vegetable peeler to peel off long, thin slices of cucumbers.
  3. Spread avocado mixture evenly on each cucumber slice.
  4. Pick up one end of the cucumber slice and roll cucumber loosely around the filling, then end with the seam on bottom.
  5. Garnish with paprika if desired.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.
Nutrition Facts
Cucumber Avocado Roll-Ups
Amount Per Serving (3 Roll-ups)
Calories 100Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Sodium 78mg3%
Total Carbohydrates 8g3%
Dietary Fiber 4g16%
Sugars 2g
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet..

More Information

Want more recipes? CLICK HERE and join my newsletter for monthly recipes and nutrition tips.

 Are you ready to change your health and fitness? Are you looking for help with your nutrition? If you are interested in finding out more or joining my nutrition group, please fill out this application today and I will reach out to you within the next 24 hours.

Comments

Post a Comment

Popular posts from this blog

Parmesan Chicken ( Clean Eating )

Easy as 1,2,3 recipe and so yummy.  This is one your kids will love and they won't even know it is good for them.
Ingredients 2 pounds chicken breasts, boneless and skinless1/4 cup gluten free bread crumbs or whole wheat panko crumbs (not gluten free)2 tbsp fresh grated Parmesan cheese2 egg whites1/4 tsp sea salt1/8 tsp black pepper1/8 tsp lemon pepper1/8 tsp oregano Directions Preheat oven to 350 degrees f.Break open eggs into a shallow dish and scramble well.In a medium mixing bowl, combine bread crumbs, parmesan cheese, sea salt, black pepper, lemon pepper and oregano.Dip each side of chicken breast into the egg and then into bread crumb mixture.Place in a large baking dish.Bake at 350 degrees for 45-55 minutes, or until the internal temperature reaches 165 degrees F.
Post a Comment
Read more

Instant Pot Mini Quiche

Instant Pot Mini Quiche Servings: 4 Ingredients
6large eggs1cup any color bell pepperdiced1cupbroccolifinely chopped1/2 cup mushrooms1/2cup mozzarella cheese (or your favorite cheese)1cupwaterpinch of saltblack pepper You'll also need6 round ramekins that are safe for the Instant PotIt is okay to stack the ramekinsI use heat-safe mitts to remove the ramekins. Instructions Spray your dish with cooking spray. Whisk the eggs together in a large bowl. Stir in the broccoli, mushrooms and bell peppers. Pour the mixture into your dish and sprinkle the cheese over the top.
Post a Comment
Read more

Raw cauliflower tabouli

I found this to be one of my favorite dishes.  Now you don't have to be vegan to enjoy this Delicious dish you just have to enjoy cauliflower.  This is quick and easy to make cauliflower tabouli replaces gains that is used in tradional Mediterranean tabouli dishes. 


Ingredients 1 cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets)
1 large cucumber or 2 small cucumbers, halved lengthwise, seeded and cut into ¼-inch dice
1 large tomato, cut into ¼-inch dice or 1 cup of cherry tomatoes cut in half
¾ cup finely chopped flat-leaf parsley 1/2 small or medium red onion
1 tablespoon mint leaves finely chopped
2 tablespoons extra-virgin olive oil
2 cloves of garlic
pink himalayan salt ( to taste )

Directions

In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grain like pieces, scraping down the bowl with a rubber spatula as needed.
Transfer the cauliflower to a large mixing bowl and add the lemon juice, cucumber, tomato, parsley…
Post a Comment
Read more