Ingredients
Scale
- 2 large English cucumbers (seedless)
- 2 ripe avocados
- 4 ounces softened cream cheese (or Greek yogurt for a lighter version)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- Fresh chives or dill for garnish
Instructions
- Step 1: Slice the Cucumber: Wash the English cucumbers thoroughly. Using a vegetable peeler or a mandoline, slice the cucumber into long, thin ribbons. Discard the first and last slices that are mostly skin. Place the ribbons on a paper towel to soak up excess moisture.
- Step 2: Prepare the Avocado Filling: In a medium mixing bowl, mash the flesh of the two avocados until relatively smooth. Add the softened cream cheese, lemon juice, garlic powder, salt, and black pepper. Stir until the mixture is creamy and well-combined.
- Step 3: Apply the Spread: Lay out one cucumber ribbon on a clean flat surface. Spoon about one tablespoon of the avocado mixture onto one end of the cucumber strip. Spread it thinly along the length of the ribbon, leaving about an inch at the far end clear.
- Step 4: Roll and Secure: Carefully roll the cucumber strip starting from the end with the most filling. Roll tightly but gently to avoid breaking the cucumber. If needed, use a toothpick to secure the roll, though the moisture from the filling usually helps it stick together.
- Step 5: Garnish and Chill: Place the completed rolls on a serving platter. Sprinkle with red pepper flakes and fresh herbs. For the best texture, place them in the refrigerator for about 10 minutes before serving to help them firm up.
- Cook Time: 20 minutes
- Diet: Low-Carb, Keto, Gluten-Free, Vegetarian