Amount Per Serving
Calories from Fat 820
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 42g
Total Carbohydrates 958g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 medium cucumbers (each will yield about 6 slices)
- ¼ cup store-bought basil pesto
- 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
- 6 oz deli smoked turkey breast, shredded
- 1 bell pepper, thinly sliced into matchsticks
- 1/2 cup spinach, shredded
- salt and pepper, for seasoning
- Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don’t have a mandoline, you can always use a vegetable peeler. Place the cucumber slices on parchment paper and pat dry with a paper towel.
- Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute cheese, turkey, bell pepper and spinach on each. Sprinkle with a little salt and black pepper. Roll up and place seam down. If you want an even nicer presentation, you can stick a toothpick in the middle for easy appetizers! Serve with extra pesto or sauce of choice. Makes about 18 rolls.
- Cucumber or zucchini: Just slice or peel thin strips of either veggie with either a mandoline or a vegetable peeler. You’ll want them to be thick enough so that they hold your fillings and so that they won’t fall apart once you roll.
- Spreads: You can either use your favorite hummus or pesto. I chose pesto but I’ve also make a spicy hummus version which was FANTASTIC. For a party, I recommend serving both! Guests go crazy for these little bites.
- Fillings: I had a ton of lactose free GO Veggie! Mozzarella slices in my fridge so I threw some of those in the cucumber roll ups for added flavor & protein! Next time I might try their Pepper Jack slices because I’m a firm believer that nearly all of my meals need to have a little kick.
- I added turkey to these but you could also leave these vegetarian by adding in extra veggies of choice such as carrot strips, bell peppers, etc. (I used red bell pepper & spinach!)
Adapted from Ambitious Kitchen
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