Zucchini Avocado Marinade Rolls

Zucchini Avocado Marinade Rolls

User rating:
5

Call it a marinade wrap, call it a salad roll, call it a garnish. Whatever the name, you’ll enjoy the blend of zucchini, avocado, tomato, and other flavors and textures in this creative mix.

Recipe Servings: 2
Recipe Total Time: 30 min

Ingredients:

  • ž 1 medium zucchini
  •  1 medium avocado
  •  1 Tbsp. fresh lemon juice
  •  4 Tbsp. pine nuts
  •  ½ shallot, minced
  •  ½ small bunch parsley
  •  Himalayan salt to taste

For serving:

  • ž1 small bunch green onions
  • ½ cup cherry tomatoes

For marinade:

  • ž 1/2 piece (2-inches) fresh ginger, peeled and minced
  •  2 Tbsp. raw apple cider vinegar
  •  1 Tbsp. fresh lemon juice
  •  1 Tbsp. raw honey

Directions:

Chop the ends off the zucchini. With a vegetable peeler, cut the zucchini into long, thin ribbons, 8 to 10 inches long. Sprinkle with salt, and let sit for 10 to 20 minutes. Rinse and drain after.

In a small bowl mix together the ginger, vinegar, lemon juice, and honey. Drizzle the mixture over the zucchini ribbons and leave to marinate. Refrigerate for two to six hours.

Using a spoon, scoop the flesh of the avocados into a food processor. Add the cilantro, lime juice, pine nuts, shallot parsley, and salt to taste. Process until the sauce is smooth and creamy.

On a flat surface, lay out the zucchini ribbons flat, put about 1 tablespoon of the avocado mix on each strip. Gently roll and add one cherry tomato on each, securing the rolls with green onions.

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