Zucchini Salad Rolls

These lovely little Zucchini Salad Rolls will earn you oooo's and aaaah's whether from your family or from your most discriminating dinner guests.  We have even made them for a luxurious snack for just the two of us! 

We have seen many versions, some flat and squishy, others loose and unappealing but these, from  ORGANIC Empire.com, were absolutely beautiful!  

And, once you grasp the idea that they need to be rolled tightly, are very consistent in taste, texture and appearance (very important when preparing for company, especially.)    A wonderful appetizer or on a bed of lettuce for a salad course!

This lovely dish is made in three steps, the Salad Filling, the Cashew Cream and the Guacamole.  Before you begin, soak 1 Cup of Cashews in just enough filtered water to cover by one inch, for several hours.  

Step One:

1 C  Soaked Cashews

1/4 tsp Kosher Salt

2 tsp Lemon, freshly squeezed

Drain the Cashews and place in a food processor or high speed blender with the Salt and Lemon.  Process until smooth adding a drop or two of water as needed to achieve a thick but spreadable texture. Refrigerate until ready to assemble. 

Step Two:

1 Avocado, ripe

2 TBS Red Onion, finely diced

1/2 Lime, freshly squeezed

2 or 3 drops of Tabasco, to taste, optional

Salt and Pepper to taste

Gently mash all ingredients with a fork until the mixture is well combined and spreadable.  Refrigerate.

Step Three:

Finely dice the salad vegetables of your choice.  We recommend:

1 zucchini

2 carrots, medium

1/4 Bell Pepper, red, yellow or orange (or combination)

2 TBS Arugula, optional

1/2 tsp Herbs de Provence

Salt and Pepper to taste.

Be careful with the salt since it is in both the Cashew Cream and Guacamole.

For Assembly you will need 2 or 3 medium Zucchini:

Run a potato/vegetable peeler lengthwise down the the side. Place 8 strips next to each other and very slightly overlap the edges.  Spread with the Cashew Cream, then the Guacamole and place 1-1/2 TBS of Salad Filling on top (this amount can be adjusted as needed to achieve the correct level of "full" ). Roll the strips at the same time (we like to loosen the eight ends with a piece of thin cardboard as we begin to roll.) 

If you place them seam side down they will hold together nicely without picking them.  When you are finished, cut in half with a very sharp knife.  

We were astounded how beautiful they were the first time we made them, but found the second time much easier since we had gained confidence from the practice!  

Makes 8 rolls


Leaving Zucchini Salad Rolls to Salads