Ingredients
Scale
- 1 large English cucumber (seedless)
- 1 ripe avocado
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded carrots
- 1 tablespoon fresh cilantro, chopped
- Optional: Sesame seeds or red chili flakes for garnish
Instructions
- Use a vegetable peeler or a mandoline to slice the cucumber lengthwise into very thin ribbons. Stop when you reach the watery seeds in the center, flip the cucumber over, and continue slicing on the other side until you have several long, thin strips.
- In a small bowl, scoop out the flesh of the ripe avocado and mash it with a fork. Mix in the lime juice, salt, pepper, and chopped cilantro until the mixture is smooth and well-combined.
- Lay a cucumber ribbon flat on a clean cutting board or plate. Use a paper towel to pat it dry, which helps the filling stay in place. Spread about a teaspoon of the mashed avocado mixture on one end of the strip and top it with a few shreds of carrot.
- Carefully roll the cucumber ribbon starting from the end with the filling toward the empty end. Place the roll seam-side down on a serving platter so it stays closed. If the ribbons are particularly bouncy, you can use a toothpick to secure them.
- Cook Time: 15 minutes
- Diet: Low-carb, Keto-friendly, Vegan, Gluten-free