Cucumber and avocado rolls

Six green, white and brown sauce drizzled snacks on a black plate with silver chopsticks..
An elegant and light summer appetiser perfect for any occasion.

Prep Time 20 minutes
Chilling time 20 minutes
Total Time 40 minutes
Course Appetiser, Salad, Snack
Servings 4 people


  • 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


  • 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.
Keyword gluten free, keto, low carb, vegetarian
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If you liked this recipe, try this other cucumber and salmon sushi roll version.

1 Comment

  1. […] a vegetarian twist, try our cucumber and avocado roll […]

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