Cucumber and avocado rolls
An elegant and light summer appetiser perfect for any occasion.
Ingredients
- 2 telegraph cucumbers peeled into long ribbons
- 250 g ricotta 1 tub
- Salt and pepper
- 2 limes juice and zest, reserve some lime juice for the avocados
- A handful Superb Herb micro herbs for filling and garnish
- 2 NZ avocados
- balsamic glaze
Instructions
- Trim the ends of the cucumbers and peel in long strips, stopping when you reach the seeds. Repeat the process on all four sides.
- Using paper towels, pat the cucumber ribbons dry. Set aside.
- For the filling, combine the ricotta, lime juice and zest and season to taste. Set aside.
- On a clean bench or board, lay down a piece of cling film. Arrange cucumber ribbons side by side vertically and add layers horizontally, weaving them in a basket pattern.
- Once completed, pat dry again to remove any excess moisture.
To assemble:
- Peel and slice the avocados in thin strips. Dress in the reserved lime juice and set aside.
- Leaving 1.2cm empty around the edges, spread half of the ricotta filling on top of the cucumber.
- Top with micro herbs and half of the avocado slices.
- Using the cling film, roll and shape the cucumber and avocado ‘mat’ into a tight log.
- Keep the log covered in cling film and refrigerate for about 20 minutes.
- Repeat the process with the second cucumber.
- To serve, remove the rolls from the cling film and slice into 6 pieces. Place them on a platter, drizzle with balsamic glaze and top with micro herbs.
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If you liked this recipe, try this other cucumber and salmon sushi roll version.
[…] a vegetarian twist, try our cucumber and avocado roll […]