Zucchini and Avocado Rolls
ingredients
9
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
zucchini
1 unit
avocado
1 unit
garlic
1 clove
lime
1/2 unit
water
2 tbsp
cream cheese
4 oz
Pantry ingredients
salt
1 pinch
black pepper
1 pinch
sesame seed
2 oz
Instructions
1
Use a mandoline slicer to cut the zucchini lengthwise into thin slices. Fill a pan with water, add a pinch of salt, and bring to a boil. Then plunge the zucchini slices into the water for barely 10 seconds to blanch. Drain the slices, refresh in ice water, and pat dry with paper towels.
2
Peel and mince the garlic. Cut open the avocado, remove the pit, and use a tablespoon to scoop out the flesh. Combine the flesh with the minced garlic and 1 tablespoon warm water in a bowl and season with a pinch of salt and pepper. Mash with a fork until smooth.
3
Spread a thin layer of the mixture over each zucchini slice and roll into the shape of a sushi roll. Hold in place with a toothpick.
4
Combine the cheese with 1 tablespoon hot water in a bowl. Whisk to a soft, more spreadable consistency.
5
Remove the toothpicks from the rolls and spread all over with cream cheese. Put the sesame seeds into a bowl. Dredge the rolls through the seeds. Your zucchini and avocado rolls are now ready!
Tips & Tricks
The sesame seeds are toasted. If you have raw seeds, toast them in a skillet for a few seconds. They’ll be ready when they start to color.
If you don’t have lime, use lemon.
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