Ingredients:
- 1/2 medium zucchini, thinly sliced
- 1/2 carrot, julienned
- 1/3 cucumber, seeds removed, julienned
- 1/2 green capsicum, julienned
- 1/2 apple, julienned
- 1 green onion (white part only), thinly julienned
- 1 avocado, peeled and pitted
- 1/3 cup almonds
- 1/3 cup cashews
- 1/4 cup lemon juice (medium sized)
- 1 small garlic clove, grated
- 1/4 teaspoon sea salt
- 1 tablespoon coconut oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon chili flakes
- 1 teaspoon sesame seeds
Method:
- First slice the zucchini, sprinkle it with a bit of salt and leave it to soften in a colander. Meanwhile, prepare the rest of the veggies (next 5 ingredients) and the pesto.
- For the avocado pesto mix the avocado, almonds, cashews, lemon juice, garlic, sea salt, oil and balsamic vinegar in a blender for few seconds until they transform in a creamy, chunky mixture. Alternatively, you can crush the nuts with a mortar and pestle and then mix them with the rest of the ingredients using a fork.
- Rinse the zucchini to get rid of the extra salt, then absorb the water with paper towels. To make a roll take one zucchini slice, add a spoon of avocado pesto making sure to spread it at both ends (it’s what keeps the roll together), add veggies (2-3 slices of each) and roll. When all 8 are done, sprinkle them with chili flakes and sesame seeds, grab your chopsticks to make it even more fun and bon appetit!
Source: https://erecipe.com/recipe/zucchini-sushi-rolls/
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